Monday, September 16, 2013

sweet potato and red beet tart

today I want to share one of my favorite recipes for Fall. It's the perfect warm-from-the-oven dish for these cooler Fall evenings!

What you need:

2 large sweet potatoes, peeled and cut into cubes
1 large red beet, peeled and cut into cubes
3 banana shallots, peeled and cut in quarters
2-3 cloves of garlic, peeled and cut into quarters
a handful of fresh Thyme (dried will also work)
3 tbsp olive oil
salt & pepper to taste
juice from a quarter lemon
generous handful of fresh basil leaves
one roll of puff pastry

Set the oven to 180 C.

Mix the sweet potatoes, red beet and shallots with the olive oil, thyme, lemon juice, and salt an pepper. Place the whole mixture in a baking dish and bake in the oven for 30 mins. Add the garlic about half way through the cooking time.  

Cover a cookie sheet with baking paper. Roll out the puff pastry, folding over the sides slightly to create a thicker edge. Place on baking tray. Remove the baking vegetables from the oven and place on top of the pastry. Put the tart back into the oven for another 25-30 mins until the pastry is a nice golden brown. 

Remove from the oven. Cut into generous-sized pieces, add the basil leaves and serve. 

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