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!).
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. Pros: Healthy Fats Beautiful
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.
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.
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!
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/
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.
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!!
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) Pros: haven't eaten it yet! Cons: unforgiving
