Holiday cooking season is here! What a great time to join in the fun of Chef Justin's recipe exchange! Each month, his tantalizing recipes along with his picks of recipes submitted by our readers, followers and fans - that's YOU! For November, try Justin's delicious Sweet Potato Tart, featuring a comforting combo of both sweet and savory flavors. What's your favorite holiday recipe? Perhaps a main course, a side dish or dessert? Send your tastiest recipe to [email protected] by Nov. 30 and you could win the November Recipe Challenge and be included in next year's VEGOUT! COOKBOOK.
Sweet Potato Tart
Recipe & Photo by Justin Kouri
This is a very versatile tart; it can be served as a savory OR sweet dish! Whenever you decide to serve it, this twist on traditional ingredients is a great addition to your holiday repertoire.
Ingredients:
Pie Crust
1¾ cup AP flour
1 Tbsp sugar
½t salt
1½ cup butter, cubed & chilled, divided
1½ Tbsp apple cider vinegar
2 Tbsp ice cold water
Filling
2 sweet potatoes
1 apples
1 onion
1 Tbsp olive oil
3 egg yolks
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp cloves
¼ tsp cayenne
½ tsp salt
1 orange, juiced
Topping
3 egg whites
1 tsp vanilla extract
½ tsp cream of tartar
Procedure:
Pie Crust
Combine flour, sugar and salt in the bowl of a food processor. Add ½ cup of butter and pulse until completely incorporated. Add remaining butter, vinegar and water. Pulse until dough just comes together. Wrap in plastic and chill for at least one hour and up to 1 week.
Roll out dough on lightly floured surface. Once the dough is ¼" thick, pick up and place in a greased 10" tart pan. Blind bake for 15 minutes or until golden brown. Cool completely.
Filling
Meanwhile, preheat oven to 400F. Toss potatoes, apple, onion and olive oil in a large bowl. Place on sheet tray and roast for 30 minutes or until fork tender. Put potato mixture in a food processor and pulse until smooth. Add yolks, spices, salt and orange juice to processor and pulse until incorporated. Add filling to pie shell and bake for 30 minutes. Remove from oven and cool completely.
Topping
Prior to serving, whip egg whites, vanilla extract and cream of tartar in a metal bowl until holds stiff peaks. Top pie. Brulée under broiler or with hand-held flame.
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