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    Sweet Potato Tartlets (Mini Quiches)

    Published: Feb 12, 2019 · Modified: Apr 19, 2022 · by Renana · I may get commission for purchases made through links in this post at no extra cost to you.

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    Home » Recipes » Dinner » Sweet Potato Tartlets (Mini Quiches)

    I love baking and eating tarts, I don’t care whether its sweet or savory, as long as it has a crust and a filling, I just love it! This Sweet Potato Tart recipe is savory and you can find all my other tart recipes here.

    In this recipe, I decided to make small tarts (also known as tartlets) that are basically a mini quiche instead of one big tart or quiche. You can still make it as one 26 cm / 10 inches tart if you wish. The recipe yields eight mini quiches and I made them in different shapes just for fun!

    Sweet Potato Tartlets (Mini Quiches) on a pink plate

    These mini quiches are easy to make and don’t even require blind baking. The filling is made with onions and sweet potatoes along with heavy cream, eggs, nutmeg and thyme.

    When making the tart as tartlets, it is easier to take in your lunch box and have it with salad, at least that is what I am doing 🙂

    You can make the dough up to 2 days before you want to bake the tartlets, if you don’t have much time to be in the kitchen.

    These tartlets are delicious and my family really likes them, when we have a dairy dinner or in Shavuot (a Jewish holiday), they are a crowd pleaser.

    Here is the recipe for these yummy Sweet Potato Tartlets:

    Sweet Potato Tartlets (Mini Quiches) on a pink plate

    Sweet Potato Tartlets (Mini Quiches)

    Easy to make mini quiches that don’t even require blind baking. Filled with sweet potatoes, onion, cream and spices, their flavor is so good!
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 1 hr
    Resting time 2 hrs
    Course Appetizer, Side Dish
    Cuisine French
    Servings 8 mini quiches

    Ingredients
      

    For the dough:

    • 2 sticks (200 grams) cold cubed butter
    • 2 cups (300 grams) all-purpose flour
    • 1 teaspoon salt
    • 1 egg

    For the filling:

    • 1 onion cut to strips
    • 2 tablespoon olive oil
    • 2 medium sweet potatoes
    • 1 cup heavy cream
    • 2 eggs
    • 1 tablespoon (heaping) all-purpose flour
    • Salt and pepper by your taste
    • 1 teaspoon ground nutmeg
    • ½ teaspoon  dried thyme

    Instructions
     

    • In a blender, place flour, salt and cold butter.
    • Blend to a crumbled mixture.
    • Add the egg and continue blending until the batter turns to dough.
    • With your hands, shape the dough to a disc shape and wrap with nylon.
    • Place the dough in the fridge to set for 1 hour.
    • In a pan, sauté the onion with the olive oil for 10 minutes, set aside to cool.
    • Peel and cut the sweet potatoes to round thin pieces.
    • Cook the cut sweet potatoes in boiling water for 20 minutes, strain the water and set aside to cool.
    • On a floured surface, roll out the dough to a 3-4 mm thick sheet and set aside the baking pans, making sure to create a right angle between the side and the base, ensuring that the edges remain high.
    • Stab the dough with a fork.
    • Freeze the dough inside the pan for an hour.
    • Preheat the oven to 170°C / 350°F degrees with fan
    • In a mixing bowl, mix heavy cream, eggs, flour, salt, pepper, nutmeg and thyme.
    • In the frozen shells, place sautéed onions, cooked sweet potato and pour the filling evenly on top of it.
    • Bake for 35-40 minutes.
    • Cool at room temperature.
    • Have a tartlet and enjoy!

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    Filed Under: Dinner, Holidays, Shavuot Tagged With: Sweet Potato

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    Renana Spiegel Levkovich

    Hello!

    I'm Renana and I share kosher recipes for Shabbat, yummy parve desserts, and Jewish holiday recipes - and so much more. I share easy kosher recipes for the whole family, along with some pretty great photographs, and easy-to-follow instructions. Enjoy!

    Contact me for any question →


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