Roasted Sweet Potato-and-Onion Tart
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
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.
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.
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.
Place pan on a foil-lined baking sheet.
Bake at 425 for 12 minutes.
Remove weights and foil; bake 5 more minutes. Cool completely on baking sheet on a wire rack (about 15 minutes). Reduce oven temperature to 35
Layer half of sweet potato mixture and half of cheese in tart shell; repeat layers once.
Whisk together half-and-half and next 3 ingredients; pour over cheese.
Bake at 350 on lowest oven rack 35 to 40 minutes or until set. Cool tart on baking sheet on a wire rack 15 minutes.