Advertisement

Sweet Potato, Red Onion & Fontina Tart

November/December 2009

Your rating: None Average: 4.3 (76 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

12/04/2009
Anonymous

I made this for Thanksgiving and again for a brunch. Very easy and looks impressive. Everyone raved about it, especially the crust. The crust was a bit dry the first time but I made sure it was more moist the 2nd (another TB of water) and it was much easier to roll out. Since you don't need to worry so much about over mixing, you can easily adjust by adding more water. Using the parchment made it a breeze ( I am usually NOT handy with crusts). Also both times I cooked the sweet potatoes 20 minutes instead of 10 to make sure they were soft. Perfect!

Comments
11/29/2009
Anonymous

This was really yummy! I doubled it and made two tarts. I also had trouble with the crust even after adding the additional shortening as suggested by another reviewer. I had so much difficulty rolling it out that I just left it kinda thick and crumbly. Next time I'll either take the time to make it thinner or I'll have to find some other crust recipe. It's a shame because the final product and flavors were delicious!!

Comments
11/28/2009
Anonymous

This is beautiful, delicious, unusual, memorable and has only good healthy fat in it. It is now a Thanksgiveing staple in our home.
Ilene

Comments
11/23/2009
Anonymous

I made this tart for a faculty/staff appreciation luncheon and it was a complete hit! I also found the dough to be a little too dry to work, so I added a generous tablespoon of shortening to it. That did the trick. It is beautiful and very flavorful.

Comments
11/21/2009

The flavors in this tart were wonderful and it is so pretty on the table. Both my friend and I have made this and we each had trouble with the dough being too dry and crumbly. It rolled out okay between parchment sheets, but then cracked and crumbled when I tried to fold the edges over. Any suggestions? I'd love to make this again and have it come out perfect next time. Thanks!

Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner