Sweet potato and mushroom tart

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This is a very impressive tart that is surprisingly very easy to do. All you need is just a bit of patience while arranging the petals. All the flavors come together beautifully as well. Almond crust is so good for lots since it has a nutty buttery texture and it so crumbly that melts in your mouth yet it holds together perfectly. A layer of mushrooms is hidden under sweet potato petals and it is a real gem so meaty and aromatic.

  These pies are perfect for a romantic evening or when you want to treat someone special.

  And if that someone special is you treating yourself with the best possible food is the greatest form of self-care :)

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Sweet potato and mushroom tart
Print Recipe
Servings Prep Time
2 people 30 minutes
Cook Time
25 minutes
Servings Prep Time
2 people 30 minutes
Cook Time
25 minutes
Sweet potato and mushroom tart
Print Recipe
Servings Prep Time
2 people 30 minutes
Cook Time
25 minutes
Servings Prep Time
2 people 30 minutes
Cook Time
25 minutes
Ingredients
For the crust
Servings: people
Instructions
  1. Combine all the ingredients for the crust starting with 3 tbsp of water and feel the texture. Keep adding tablespoon by tablespoon until you can form the ball out of a dough.
  2. Leave to rest at least for 20 minutes.
  3. Place the pan on the medium heat
  4. Saute finely chopped shallot with 1 tbsp of thyme and rosemary in 1 tbsp of olive oil until fragrant and the onion is translucent.
  5. Add coarsely chopped mushrooms and a generous pinch of salt and freshly ground black pepper.
  6. Continue cooking till mushrooms have shrunk in size about 10 minutes.
  7. Remove from the heat and leave to cool.
  8. Using a mandoline slice sweet potato thinly. And toss it with 1 tbsp of olive oil and remaining thyme.
  9. Take a part of the dough and press it firmly to fill your baking mold (the ones with removable bottom are the best)
  10. Follow with the layer of mushrooms and arrange sweet potato slices on top in the petals manner(make sure that petals are crossing)
  11. Bake in preheated oven at 180 for 25 minutes.
  12. Let it cool slightly before removing from the molds
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