Sweet Potato and Onion Tart

Dan and I do love our tarts.  We made some alterations to the version we found in the Nov/Dec issue of Eating Well.  The magazine instructed us to make the crust.  Instead, we used two store bought crusts. 

Ingredients:

• 1 1/2 pounds of sweet potatoes, peeled and sliced into 1/4 inch thick slices.
• 3 T olive oil divided
• 1/2 t salt
• 1/4 t fresh ground pepper
• 1 1/2 c thinly sliced red onion
• 1 c shredded fontina or Cheddar cheese.
• 1 t thyme or rosemary(we used rosemary!)
• 15-inch pie crust

Instructions:

• Preheat over to 425. Combine sweet potatoes, 1 T oil, 1/2 t salt and 1/4 t pepper in a large bowl.  Spread on a large rimmed baking sheet, leaving room for the onion.  Toss onion in the bowl with 1 t oil.  Spread evenly on the remaining part of the baking sheet. Roast for 10 minutes.
• Reduce oven to 375.  Roll out pie dough.  Sprinkle cheese over the entire pie crust except for a two inch thick border.  Spread out the onion and sweet potatoes over the cheese.  Fold the edges of the crust over the mixture.
• Drizzle the veggies with the remaining 1 t oil and sprinkle with rosemary.
• Bake tart about 50 minutes, until lightly browned on the edges.  Let it cool for 10 minutes before you slice it.

Nutritionals (1/8): Carbs: 278.5, Fat: 17.5, Carbs: 24.9, Fiber: 1.5, Protein: 5.5.

This was a great treat, even the nextfew days! (And you don’t have to use the rosemary, I’m looking at you TJ!)