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!
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)
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
- 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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