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Sweet Potato, Red Onion & Fontina Tart

November/December 2009

Your rating: None Average: 4.4 (73 votes)

Try this roasted-vegetable free-form tart as an appetizer or side dish for a special dinner or as a vegetarian main dish. The pastry dough is very forgiving and quite easy to roll out on parchment paper or a nonstick baking mat. The walnut-studded crust is crisper served warm, but you can enjoy the tart at room temperature or cold too.



READER'S COMMENT:
"Besides monitoring the moistness of the dough, I think the dough is too sturdy for a galette shape with large foldovers. The second time I made it more of a conventional tart crust with thin edges and it was much better - not so heavy. "
Sweet Potato, Red Onion & Fontina Tart

18 Reviews for Sweet Potato, Red Onion & Fontina Tart

01/03/2012
Anonymous

The crust doesn't roll and fold easily. I would try making a slihtly smaller crust and pressing it into a pie tin instead next time

Comments
01/01/2012
Anonymous

I made this for New Years Eve and it got rave reviews by everyone. I did not have any of the troubles with the crust mentioned in previous reviews. I always scoop my flour--don't know if that helped make sure the crust wasn't too dry. My only problem was that the red onions cooked much faster than the recipe said so some of them burned. I think that might be because my baking sheet was dark. Otherwise, everything was delicious.

Healthy Fats, Beautiful
Comments
01/01/2012
Anonymous

I made this for New Years Eve and it got rave reviews by everyone. I did not have any of the troubles with the crust mentioned in previous reviews. I always scoop my flour--don't know if that helped make sure the crust wasn't too dry. My only problem was that the red onions cooked much faster than the recipe said so some of them burned. I think that might be because my baking sheet was dark. Otherwise, everything was delicious.

Healthy Fats, Beautiful
Comments
12/14/2011
Anonymous

The dough required about two more TBS of water and 1TBS of oil in order to get it kneadable. Added a little extra rosemary and threw in a TBS of thyme for extra savory flavor. People rave about it when it goes with you to a pitch in. Will definitely make it many more times.

Comments
12/10/2009

Besides monitoring the moistness of the dough, I think the dough is too sturdy for a galette shape with large foldovers. The second time I made it more of a conventional tart crust with thin edges and it was much better - not so heavy.

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