Savory Tart with Sweet Potatoes and Goat Cheese in Honey Wheat Crust
Sink your teeth into this Savory Tart with Sweet Potatoes and Goat Cheese in Honey Wheat Crust that makes the perfect appetizer.
Servings: 12
Prep Time: 30 minutesminutes
Cook Time: 45 minutesminutes
Chill in Refrigerator: 30 minutesminutes
Total Time: 1 hourhour45 minutesminutes
Ingredients
For the Shell:
2cupsof Bob’s Red Mill Whole Wheat Flour
1tablespoonof honey
1teaspoonof Kosher salt
12ouncesof ice cold unsalted butter
zest of 1 lemon
3ouncesof ice cold water
For the Filling:
½cupof ricotta cheese
2thinly sliced leeks
2tablespoonsof olive oil
1each oven bake cooked, peeled and thinly sliced red beet, purple, white and regular sweet potato
12 to 14asparagus stalks
½cupof goat cheese crumbles
1teaspoonof chopped fresh thyme
2teaspoonsof chopped fresh chervil
1tablespoonof reduced balsamic vinegar
Kosher salt and fresh cracked pepper to taste
Instructions
Preheat the oven to 350°.
Add the flour, honey, alt, butter and lemon zest to a food processor and process on high until it becomes a meal. The butter should be size of rice. If the dough seems dry add a little water.
Remove the dough and form it into a ball using your hands. Chill in the refrigerator for 30 minutes.
Next, form the dough to a 10” tart pan. Dock the dough using a fork. Place a circle fitted piece of parchment paper over the bottom of the tart shell and add on 1 to 2 cups of dried beans or rice.
Bake in the oven for 20 to 25 minutes or until lightly browned and firm. Cool completely to room temperature.
Spread the leeks and asparagus over a sheet tray lined with parchment paper and coat them in olive oil, salt and pepper and roast in the oven for 15 to 20 minutes or until lightly browned and cooked. Cool to room temperature.
To plate: spread the ricotta cheese onto the bottom of the cooked and cooled tart shell and season with salt and pepper. Next spread on the leeks followed up with fanning on the individual sliced potatoes and beets. Surround the outside of the shell where the potatoes and beets are not with the asparagus. Top off with herbs, salt and pepper, goat cheese crumbles and reduced balsamic vinegar.