Sweet Potato, Red Onion and Fontina Tart - 30g Carbs, 3g Fiber
From: Eating Well November/December 2009
Try this roasted-vegetable free-form tart as an appetizer or side dish
for a special dinner or as a vegetarian main dish. The pastry dough is
very forgiving and quite easy to roll out on parchment paper or a
nonstick baking mat. The walnut-studded crust is crisper served warm,
but you can enjoy the tart at room temperature or cold too.
Nutrition Profile - -
Diabetes appropriate | Low calorie | Low cholesterol | Low sodium
| Healthy weight
Servings: 12
Active Time: 40 minutes
Total Time: 1 3/4 hours
--> Crust
3/4 cup walnuts
1 1/4 cups whole-wheat pastry flour (see Note)
1 1/4 cups all-purpose flour, plus more for dusting
2 Tbsp chopped fresh thyme and/or rosemary
3/4 tsp salt
3/4 tsp freshly ground pepper
1/2 cup extra-virgin olive oil
7 Tbsp ice-cold water
--> Filling
1 1/2 lb sweet potatoes, peeled and sliced into 1/4-inch-thick slices
1 Tbsp PLUS 2 tsp extra-virgin olive oil, divided
1/2 tsp salt
1/4 tsp freshly ground pepper
1 1/2 cups thinly sliced red onion
1 cup shredded fontina OR Cheddar cheese
1 large egg white mixed with 1 tsp water
1 tsp chopped fresh thyme and/or rosemary
1. Preheat oven to 425 degrees F.
2. To prepare crust: Pulse walnuts in a food processor until finely
ground. Combine in a large bowl with whole-wheat flour, all-purpose
flour, 2 tablespoons thyme and/or rosemary, 3/4 teaspoon each salt
and pepper. Make a well in the center and add 1/2 cup oil and water.
Gradually stir the wet ingredients into the dry ingredients to form
a soft dough (it will seem wetter than other types of pastry dough).
Knead in the bowl just until the dough comes together. Pat it into
a disk, wrap in plastic and refrigerate for at least 15 minutes or
up to 3 days.
3. To prepare filling: Combine sweet potatoes, 1 tablespoon oil,
1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Spread
on three-fourths of a large rimmed baking sheet. Toss onion in the
bowl with 1 teaspoon oil. Spread evenly on the remaining one-fourth
of the baking sheet. Roast for 10 minutes. Remove from the oven.
Reduce temperature to 375°.
4. Line a work surface with parchment paper or a nonstick baking mat,
lightly dust with flour and dust the top of the dough with flour. Roll
the dough into a rustic 15-inch circle, adding more flour, if necessary,
to prevent sticking. Transfer the crust to a baking sheet with the
parchment or baking mat in place.
5. Leaving a 2-inch border, sprinkle cheese evenly over the crust. Make
an overlapping ring of the larger sweet potato slices over the cheese,
leaving the 2-inch border. Spread the onion slices in another ring
closer to the center. Using the rest of the sweet potato slices, make
an overlapping circle in the center of the crust (the pattern will look
like a bull's-eye). Pick up the edges of the crust using a spatula and
fold over the filling, making pleats in the dough as necessary; the
filling will not be completely covered. Brush the crust with the
egg-white wash. Drizzle the vegetables with the remaining 1 teaspoon
oil and sprinkle with 1 teaspoon thyme and/or rosemary.
6. Bake the tart until lightly browned on the edges, about 50 minutes.
Cool for 10 minutes before slicing.
* Make Ahead Tip:
Prepare the crust (Step 2), wrap tightly and refrigerate for up to
2 days or freeze for up to 6 months. Cool, cover and refrigerate the
baked tart for up to 1 day. Reheat at 350
* Ingredient Note:
Whole-wheat pastry flour has less gluten-forming potential than
regular whole-wheat flour and helps ensure tender baked goods. Find
it in the baking section of the supermarket or online at
bobsredmill.
Servings: 12
Nutrition per Serving:
309 Calories, 18g Fat, 4g Sat, 10g Mono, 10mg Cholesterol, 7g Protein,
30g Carbs, 3g Fiber, 332mg Sodium, 177mg Potassium
2 Carbohydrate Serving
Exchanges: 2 starch, 3 1/2 fat
Nutrition Note: Vitamin A (140% daily value)
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