Sweet Potato, Red Onion & Fontina Tart
"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...."
INGREDIENTS
•
3/4 cup walnuts
•
1 1/4 cups whole-wheat pastry flour (see Note)
•
1 1/4 cups all-purpose flour, plus more for dusting
•
2 tablespoons chopped fresh thyme and/or rosemary
•
3/4 teaspoon salt
•
3/4 teaspoon freshly ground pepper
•
1/2 cup extra-virgin olive oil
•
7 tablespoons ice-cold water
•
1 1/2 pounds sweet potatoes, peeled and sliced into 1/4-inch-thick slices
•
1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
•
1/2 teaspoon salt
•
1/4 teaspoon freshly ground pepper
•
1 1/2 cups thinly sliced red onion
•
1 cup shredded fontina or Cheddar cheese
•
1 large egg white mixed with 1 teaspoon water
•
1 teaspoon chopped fresh thyme and/or rosemary
Comments & Reviews
Just A Pinch Sweepstakes