Roasted Sweet Potato-and-Onion Tart

Name: Roasted Sweet Potato-and-Onion Tart
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 8
Cuisine: Global
Ingredients: 6 slices cooked bacon slices, crumbled; 4 larges eggs; 59 milliliters chopped fresh flat-leaf parsley; 1 teaspoon chopped fresh rosemary; 227 grams cups shredded Gruyère cheese; 355 milliliters half-and-half; 2 Tbsps olive oil; 1 teaspoon seasoned pepper; 237 milliliters chopped red onion; 400 grams package refrigerated piecrusts; 1 sprig Garnish: fresh rosemary; 1 teaspoons salt

This recipe makes 8 servings with 611 calories, 19g of protein, and 40g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. Only Head to the store and pick up gruyère cheese, garnish: rosemary sprigs, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes about 2 hours and 40 minutes.

Instructions

Preheat oven to 42

Equipment you will use

Oven

Toss together first 4 ingredients in a large bowl; arrange mixture in a single layer in a lightly greased 15- x 10-inch jelly-roll pan.

Ingredients you will need

Jelly

Roll

Equipment you will use

Bowl

Frying Pan

Bake 20 minutes or just until potatoes are tender, stirring after 10 minutes. Cool completely in pan on a wire rack (about 30 minutes). Stir in bacon and parsley.

Ingredients you will need

Potato

Parsley

Bacon

Equipment you will use

Wire Rack

Oven

Frying Pan

Unroll piecrusts; stack on a lightly greased surface.

Roll stacked piecrusts into a 12-inch circle. Fit piecrust into a 10-inch deep-dish tart pan with removable bottom; press into fluted edges. Trim off excess piecrust along edges. Line piecrust with aluminum foil or parchment paper, and fill with pie weights or dried beans.

Ingredients you will need

Dried Beans