Sweet Potato & Leek Rustic Tart
With or without a crust, this is delicious! I recently made this for a luncheon event and it was the hit of the party! Everyone was totally surprised by how much they liked sweet potatoes served this way. I made the crust with spelt flour.
This is so much easier than the recipe appears. I’ll give you as much detail as possible to ensure your success.
Dough (makes two 12” or four 6” tarts):
- ½ c. raw pecans
- 2 ½ c. spelt flour or gluten-free flour
- 1 tsp salt
- 1 cup chilled butter (we use Kerrygold for the best flavor and quality)
- ½ c. ice water
- Pulse nuts in a food processor until coarsely ground.
- Add flour and salt and pulse to combine.
- Add butter to the food processor and pulse blend until you have dough texture that is like small ‘peas.’
- With motor running, slowly add water until dough holds together.
- Form into a disk, wrap in plastic wrap or wax paper and chill for at least 30 minutes (can be made a day ahead).
- Divide dough into 2 or 4 chunks. Roll out on lightly floured surface into size you desire. Place on parchment paper on a baking sheet.
- Omit this process if you are making it crustless.
Filling & Assembly:
- 1 TBL olive oil or grass-fed butter
- 1 large leek*, sliced into thin slices
- 1 large sweet potato**
- 4 oz. plain goat cheese
- 1/3 c. full fat coconut milk
- 2 cloves garlic, minced
- 1/2 tsp Spice House Lake Shore Drive seasoning (order from: TheSpiceHouse.com)
- 1 tsp. dill
- Salt and pepper
- Extra oil or melted butter
- 1 egg, beaten
- 1-2 TBL Fiber Yum or honey, optional
- Saute leek in oil until soft but translucent.
- Mix goat cheese, coconut milk, garlic, salt and pepper.
- Sprinkle with Spice House Lake Shore Drive seasoning (or Fox Point). I just sprinkle, maybe ½ tsp.
- Spread ¼ of goat cheese mixture over the crust, leaving border of 1” uncovered if making 4 rounds. Use ½ of the cheese mixture if making 2 rounds.
- Sprinkle with fresh or dried dill (about 1 tsp.). Drizzle with oil or butter.
- Cover with ¼ of the sweet potato slices if making 4 rounds. Use ½ of sweet potato slices if making 2 rounds. Drizzle with olive oil or butter and sprinkle with salt/pepper.
- Top with ¼ of leek slices on top of sweet potatoes, if making 4 rounds. Use ½ if making 2 rounds.
- Fold edges of dough over sweet potatoes to form a rim. Brush beaten egg over the dough crust.
- Bake at 400 degrees for 30-40 minutes or until golden brown.
- Brush the crust with Fiber Yum or honey for a shine. Sprinkle top with fresh or dried dill.
ENJOY every bite!
* Cut leeks in half lengthwise, then slice in thin half circles. Use only the white and light green portion of the leek. Leeks need to be rinsed well to remove the grit and dirt that may be contained in the layers.
** Using a mandolin, slice potatoes as thin as possible. If no mandolin, slice the potato lengthwise, so you can have a base, then use a knife to make thin slices.
*** Crustless Tart Option:
- Oil a 9” pie plate,
- Layer sweet potato slices in bottom and up the sides of the pan.
- Spread goat mixture over potatoes.
- Add another layer of sweet potatoes, drizzle with olive oil or butter and salt.
- Cover with leeks.
- Bake at 400 Degrees for 30-40 minutes or until sweet potatoes are tender.
When does the butter go in the crust?
Thanks for catching that Kristi – I’ve update the recipe with this step added in.