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Sweet Potato and Goat Cheese Tart with Caramelized Vidalia Onions

Sweet Potato and Goat Cheese Tart with Caramelized Vidalia Onions

  • 1 tsp. olive oil
  • 1 Vidalia® onion, peeled and thinly sliced
  • 1 box refrigerated rolled pie crusts (2 crusts)
  • 1 cup mashed sweet potatoes*
  • 1 large egg
  • 1 tsp. kosher salt
  • ¼ tsp. black pepper
  • 1 tbsp. light brown sugar
  • ¼ tsp. ground nutmeg
  • ¼ tsp. ground cinnamon
  • 3 oz. crumbled goat cheese
 
  1. For the caramelized onions: In a medium sauté pan heat oil over medium heat. Add onions; sauté until evenly browned. Remove from heat; let cool.
  2. For the tart shells: Coat 2 (6 inch) tart pans with nonstick cooking spray. Cut pie crusts to fit into each pan, making sure to press and tuck pie dough into bottom and sides of pan.
  3. For the tart filling: In a medium mixing bowl combine mashed sweet potatoes, egg, salt, pepper, brown sugar, cinnamon and nutmeg. Spoon filling into prepared tart pans about 2/3 full. Top with crumbled goat cheese and caramelized onions
  4. Bake at 375 ˚F for 8 to 10 minutes or until set. Serve warm or room temperature.
*For mashed sweet potatoes: Bake sweet potatoes until tender; peel and mash. Alternatively, peel sweet potatoes; boil until tender and mash. Makes 4 servings
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