With our secret ingredient this week my thoughts originally went to a holiday favorite – sweet potatoes with marshmallows. Unfortunately, my husband won’t eat them. Instead, I whipped up this savory appetizer which sneaks sweet potatoes in with other crowd-pleasing ingredients to earn compliments from even the biggest sweet potato skeptics.
Sweet Potato, Onion & Goat Cheese Tart
2 sm sweet potatoes, peeled
2 medium onions, chopped
1 pkg puff pastry
1 oz goat cheese
1/3C chicken broth
2 Tbsp half & half (or cream)
splash balsamic vinegar
kosher salt and black pepper
fresh thyme and sage, minced
Preheat oven to 400. Thinly slice one peeled potato into coins and the other into small chunks. Place the coins on a baking sheet, drizzle with a little olive oil and roast for 15 min until just soft. Place the chunks in a pot of water and bring to a boil, cooking until very soft.
Thinly slice the onions and toss lightly with oil in a large skillet. Season with salt, pepper and thyme. As the onions begin to carmelize, add half of the chicken broth and balsamic vinegar, scraping any browned bits off the pan into the broth for flavor. Continue cooking until liquid is gone and repeat, adjusting the temperature until onions are carmelized to a golden brown, approx. 20-25 min.
Roll out the puff pastry into a long sheet. Use a knife to slice a 2 inch edge off each side, forming a rectangle with the remainder. Slice the trimmings in half and layer two pieces on each side of the rectangle to form raised edges, like a picture frame. Using a fork, poke holes in the center of the pastry but not on the edges. Bake for 15 minutes until beginning to puff.
In a small bowl, beat the boiled potato chunks and half & half until creamy. Season with salt and spread the potato cream over center section of the puff pastry “frame”. Layer onions, goat cheese (broken into bits) and potato coins on top. Sprinkle with salt and sage. Bake at 400 for 25-30 min, or until puff pastry is golden brown and bottom is crisped. Cook times may vary by oven so check in on your pastry part way through cooking.