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Roasted Sweet Potato and Onion Tart
Roasted Sweet Potato and Onion Tart
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Prep Time:
30 minutes
Total Time:
2 hours 40 minutes
Use Pillsbury™ pie crust for easy sweet potato and onion tart - a delicious fall breakfast.
Ingredients:
  • 3 cups cubed (3/4 inch) peeled sweet potatoes (about 1 1/2 lb)
  • 1 cup chopped red onion
  • 2 tablespoons olive oil
  • 1 teaspoon seasoned pepper blend
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 6 slices bacon, crisply cooked, crumbled
  • 1/4 cup chopped fresh Italian (flat-leaf) parsley
  • 8 oz Gruyère cheese, shredded (2 cups)
  • 1 1/2 cups half-and-half
  • 4 eggs
  • 1 teaspoon chopped fresh rosemary leaves
  • 1/2 teaspoon salt
Instructions:
  • Preheat oven to 425°F and lightly grease a 15x10x1-inch pan. In a large bowl, combine sweet potatoes, onion, oil, and seasoned pepper blend. Spread mixture in a single layer on the pan. Roast for 20 minutes, stirring halfway through, until sweet potatoes are tender. Allow to cool completely for about 30 minutes.
  • Unroll the pie crusts and stack them on a lightly greased surface. Roll them into a 12-inch round shape. Press the round crust into the bottom and up the sides of a 10-inch deep-dish tart pan with a removable bottom. Trim off any excess crust along the edges. Line the crust with foil and fill it with pie weights or dried beans. Place the pan on a foil-lined cookie sheet for baking.
  • Bake for 12 minutes. Remove weights and foil, then bake for an additional 5 minutes. Allow to cool completely on a cookie sheet placed on a cooling rack for about 15 minutes. Finally, reduce oven temperature to 350°F.
  • Combine crispy bacon and fresh parsley into the sweet potato mixture. Spread half of the mixture onto the partially baked crust, then sprinkle with 1 cup of cheese. Repeat the layers. In a medium bowl, whisk together half-and-half, eggs, chopped rosemary, and salt. Pour this mixture over the cheese.
  • Bake on the bottom oven rack for 35-40 minutes until firm. Allow to cool for 15 minutes. Gently run a knife along the edge of the pan and remove the side of the pan.

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