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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

05/02/2012
Anonymous
Tasty. Easy and forgiving, but could be streamlined

I took a lot of liberties with this recipe, but it still came out really great. I would make some slight changes next time, but nothing big.
The crust: I only had regular whole wheat flour but it came out fine. As per other suggestions I added approx 1 T oil and 2 T water than was called for in the recipe. Next time I would add just a bit more salt (1/4 tsp?) and some garlic. The texture was great, but a bit bland for me.

The filling: Used my mandolin to slice the potatoes (1/4 inch, skin on!) and onion (1/8 in) so that part was really easy. I tossed the potatoes in oil, pepper, and salt but skipped that step with the onions - they were still delicious. It was 86 F and HUMID. The AC was off (May just started!) making it about 95 in the kitchen. I the extra roasting step and just rolled out the dough and arranged the veggies/cheese.
It took about 60 mins to fully cook at 375F. The veggies were plenty cooked at 50 mins, but the crust looked like it needed a bit longer.
I liked the skins on the sweet potato slices - adds fiber and flavor. Pre-roasting the veggies would have turned them into mush and ruined the dish so I was glad I skipped it.

Comments
03/12/2012
Anonymous

I fell in love with this dish. I am a lover of whole grain, rustic breads, so the appeal for me was a given and I wasn't let down. My 13 year old and I recently became vegetarians and frankly weren't expecting that much flavor from this recipe, we were more interested in the nutrition factor stemming from the sweet potatoes, onions and whole grain. We were so pleasantly suprised by the flavor and texture of this recipe. We used mozzarela cheese, as that's what we had on hand; likewise, we used cashew nuts instead of walnuts and didn't even have thre red onions, just white onions, and still it tasted superb. Making again tonight and had to leave a review this time. You will have to add more liquid to crust, but that's about it.

Comments
03/12/2012
Anonymous

I fell in love with this dish. I am a lover of whole grain, rustic breads, so the appeal for me was a given and I wasn't let down. My 13 year old and I recently became vegetarians and frankly weren't expecting that much flavor from this recipe, we were more interested in the nutrition factor stemming from the sweet potatoes, onions and whole grain. We were so pleasantly suprised by the flavor and texture of this recipe. We used mozzarela cheese, as that's what we had on hand; likewise, we used cashew nuts instead of walnuts and didn't even have thre red onions, just white onions, and still it tasted superb. Making again tonight and had to leave a review this time. You will have to add more liquid to crust, but that's about it.

Comments
03/10/2012
Anonymous
crust problems!

Won't be eating this until later but just wanted to say I agree that this crust is very unforgiving and problematic. I even took the advice of other reviewers and STILL had issues. As much as I love the health benes of the whole wheat flour, I think I may experiment with only white flour next time (King Arthur of course)

haven't eaten it yet!
Comments
02/17/2012
Super Yummy:)

Smells & tastes as good as it looks, did not let us down. I added some white pepper to the crust (in addition to the black pepper), a little more Fontina & drizzled some Oregon White Truffle Oil on top. YUMMY!!!! This Tart will be made again & again in our household:)

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