Sweet Potato, Red Onion, & Fontina Tart Recipe

Looking for an easy Sweet Potato, Red Onion, & Fontina Tart recipe? Learn how to make Sweet Potato, Red Onion, & Fontina Tart using healthy ingredients.


Submitted by blazedancer

Makes 12 servings



A nice vegetarian holiday alternative. Don't alienate your veg's on the holidays! :-D

Recipe Ingredients for Sweet Potato, Red Onion, & Fontina Tart


Crust:
3/4 cup walnuts
1 1/4 cups whole-wheat pastry flour (make sure it's pastry flour!)
1 1/4 cups all-purpose flour, plus more for dusting
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
3/4 teaspoon salt
3/4 teaspoon freshly ground pepper
1/2 cup extra-virgin olive oil
7 tablespoons water, ice cold

Filling:
1 1/2 pounds sweet potatoes, peeled and sliced into 1/4-inch-thick slices
1 tablespoon extra-virgin olive oil
2 teaspoons extra-virgin olive oil, divided
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 1/2 cups thinly sliced red onion
1 cup shredded fontina or Cheddar cheese
1 large egg white (mixed with 1 teaspoon water)
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary

Recipe Directions for Sweet Potato, Red Onion, & Fontina Tart

  1. Preheat oven to 425F.

  2. To prepare crust: Pulse walnuts in a food processor until finely ground. Combine in a large bowl with whole-wheat flour, all-purpose flour, 2 tablespoons thyme and/or rosemary, 3/4 teaspoon each salt and pepper. Make a well in the center and add 1/2 cup oil and water. Gradually stir the wet ingredients into the dry ingredients to form a soft dough (it will seem wetter than other types of pastry dough). Knead in the bowl just until the dough comes together. Pat it into a disk, wrap in plastic and refrigerate for at least 15 minutes or up to 3 days.

  3. To prepare filling: Combine sweet potatoes, 1 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Spread on three-fourths of a large rimmed baking sheet. Toss onion in the bowl with 1 teaspoon oil. Spread evenly on the remaining one-fourth of the baking sheet. Roast for 10 minutes. Remove from the oven. Reduce temperature to 375.

  4. Line a work surface with parchment paper or a nonstick baking mat, lightly dust with flour and dust the top of the dough with flour. Roll the dough into a rustic 15-inch circle, adding more flour, if necessary, to prevent sticking. Transfer the crust to a baking sheet with the parchment or baking mat in place.

  5. Leaving a 2-inch border, sprinkle cheese evenly over the crust. Make an overlapping ring of the larger sweet potato slices over the cheese, leaving the 2-inch border. Spread the onion slices in another ring closer to the center. Using the rest of the sweet potato slices, make an overlapping circle in the center of the crust (the pattern will look like a bull?s-eye). Pick up the edges of the crust using a spatula and fold over the filling, making pleats in the dough as necessary; the filling will not be completely covered. Brush the crust with the egg-white wash. Drizzle the vegetables with the remaining 1 teaspoon oil and sprinkle with 1 teaspoon thyme and/or rosemary.

  6. Bake the tart until lightly browned on the edges, about 50 minutes. Cool for 10 minutes before slicing.

Categories

Main Dish, Christmas, Thanksgiving, Vegetarian

Nutrition Facts
Serving Size 138.0g
Amount Per Serving
Calories
353
Calories from Fat
172
% Daily Value*
Total Fat
19.1g
29%
Saturated Fat
3.9g
20%
Trans Fat
0.0g
Cholesterol
10mg
3%
Sodium
314mg
13%
Potassium
574mg
16%
Total Carbohydrates
38.4g
13%
Dietary Fiber
4.1g
16%
Sugars
1.1g
Protein
8.3g
Vitamin A 4% Vitamin C 19%
Calcium 10% Iron 13%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • Low in cholesterol
  • Low in sugar
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