A sweet potato tart with onions, rosemary and cheddar cheese. It’s not a tart in the traditional sense being that it lacks a flour crust. Sliced onions are used instead.
The tart is baked with onions on the bottom and alternating layers of thinly sliced sweet potatoes and cheddar cheese. Once cooked it’s flipped out onto a plate so the golden, caramelized onions are on top and the creamy potatoes are underneath.
With cheese oozing out of every nook and cranny and crusty, crispy edges to covet, it’s altogether delicious. Potatoes never let me down.
Potatoes never let anyone down. Everyone loves them and their versatility knows no end.
By using a different cheese, herb or potato and you can turn this into a whole new dish.
Toss in crispy bacon crumbles or chopped ham. Serve with sour cream and chives for a baked potato version. Or how about a soft, fried egg over top?!
Hello leftovers for breakfast. If there are any.
A crustless sweet potato tart with onions, rosemary and cheddar cheese.
- Preheat oven to 400 degrees F.
- In a 12-inch cast iron skillet* melt better over medium heat. Add thyme and onion and cook for 5 minutes.
- In a large bowl gently toss the sliced potatoes, oil and cheese together seasoning well with salt and pepper.
- Layer the potatoes over the onions as evenly as possible. Bake 45-50 minutes. Go around the edges of the pan cutting any stuck parts away with a knife or spatula; turn the tart out onto a plate to serve. Slice into wedges.
Adapted from ZipList
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