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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

11/20/2009
Anonymous

Make this when you want to be the guest who brings something that will not be duplicated by other guests. Looks beautiful and tastes great!
Lisa Grey
http://pink-kitchen-with-lisa.blogspot.com/

Comments
11/03/2009
Anonymous

Absolutely fabulous recipe. Delicious, lovely and easy to make. I didn't find it labor intensive (I did make the dough the day before). It will be my contribution to our Thanksgiving potluck feast and I know it will be a hit!
(not sure about the comment in the magazine about bringing it to a friend's house on a $70 pizza pan and leaving it as a gift. Wish I could but, geez!).

Comments
10/25/2009
Anonymous

This tart was delicious and beautiful....a bit labor intensive, but worth it. I would do the crust in the food processor next time.

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