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.

"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


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


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!).


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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