Sunday, January 1, 2017

Apple-Sweet Potato Tart

Delicious flavor combination! May also be prepared with pre-made or pre-packaged store bought crust or rolls; however, I suggest staying away from those items as they are usually made with refined grains and have a high fat content.

Super flavorful and tender!

Apple-Sweet Potato Tart Ingredients

  • Whole-wheat crescent crust - optional*, recipe following and on page 57 in my book
  • 2 small or one large sweet potato, scrubbed and thinly sliced
  • 1 medium onion, thinly sliced - yellow onion would be perfect in this recipe; I only used red onion because I had a peeled one on hand
  • 1 large apple, peeled, cored, and thinly sliced
  • 1¾ teaspoons dried sage, divided 
  • 2 teaspoons olive oil
  • Sea salt and freshly ground pepper
  • ½ cup grated asiago cheese - I hand shredded fresh cheese (photo below), and suggest using a fine grater instead

Whole-Wheat Crescent Crust Ingredients

  • ⅔ cup all purpose flour
  • 1 cup whole-wheat flour
  • 1½ teaspoons yeast
  • 1 teaspoon brown sugar blend, like Truvia
  • ¼ teaspoon salt
  • 1 tablespoon olive oil, yogurt, unsweetened applesauce, or pumpkin puree - I used non-fat Greek yogurt this time
  • 1 tablespoon Smart Balance butter blend
  • ⅔ cup hot water (around 120°— microwave tap water 1 minute)


Prepare crescent crust, if using: Mix dry ingredients with oil and butter blend in food processor bowl. Gradually add hot water and process 1 minute after dough forms a ball. Cover dough and let rise until double, about 30 minutes.

Preheat oven to 425°. Spray a 9" square (or similar size) pan lightly with cooking spray. I used a Pyrex 11" x 7" pan. Fit the crust on bottom and up sides of pan. 

Ready for the oven -
I folded the excess crust over, although this can be removed and baked separately

Arrange half of the sweet potato slices in pan [on prepared crust]. Top with half of the onion and then half the apple. Sprinkle with half the sage, drizzle with 1 teaspoon olive oil, sprinkle with salt and pepper. Top with half of the cheese, remaining onion, and remaining apple slices. Sprinkle with remaining sage, drizzle with remaining olive oil, sprinkle with salt and pepper. Arrange remaining sweet potato on top, and sprinkle with remaining ¼ cup cheese.

Immediately after removing from oven

Cover with foil. Place in oven and bake for 30 minutes. Remove foil and bake until vegetables are tender and beginning to brown—10 to 12 minutes more. Let cool for 5 minutes before serving. The flavors continue to blend after baking ~ This dish was even better when we had a second piece after it had been on the table 10 minutes.

*I think this dish would also be excellent without the crust. If you have prepared this without the crust, please share the results.

Let me know if you have any questions, and feel free to share this for others.