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Sweet Potato and Onion Tart


Sweet Potato and Onion Tart

September 23, 2016

As summer draws to a close and autumn sets in, I look for fall-related recipes for dinner.  By the time September is in full swing and October is fast approaching, I want a bit of comfort in my dinners. This dish brings many good flavors together and is a perfect fall meal. Depending on my mood, I might use Manchego cheese as opposed to Fontina. You could add crumbled, cooked bacon on top; you can substitute milk for the half and half to make it lighter. I especially love this recipe, because I take the leftovers and put them in the freezer. My husband and I then have another dinner when there is a night that we don't feel like cooking.



1Preheat oven to 425 degrees. Prick the bottom of the pie crust several times with a fork and bake for 15-20 minutes. Remove from oven.


2While crust is baking, slice the onions very thin and place in a skillet coated with olive oil. Begin cooking the onions on high, and as they brown, turn the stove down to medium low. Let them cook for approximately 30 minutes until nicely carmelized.

3Slice sweet potatoes very thin and place on baking sheet. Drizzle olive oil over the top along with kosher salt. Roast in the oven (425 degrees) for 15-20 minutes until tender. Reduce oven temperature to 350 degrees.

4When the vegetables have been cooked and the pie crust prebaked, begin assembly of the tart by layering the sweet potatoes, onions, and cheese in the crust. Repeat layers ending with cheese.

5Whisks eggs, half and half and salt and pepper together in a bowl. Pour over assembled tart. Place on a baking sheet and bake at 350 degrees for 35-40 minutes or until set. Cool tart on wire rack for 10 minutes before serving.


1 Pie crust, storebought or homemade

2 large sweet potatoes, thinly sliced

2 large onions, sliced

3/4 cup Fontina cheese, shredded

3 eggs

1 1/2 cups half and half

salt and pepper to taste

olive oil

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