Gruyere and Sweet Potato Tarts
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 43 min.
Ready in
Ingredients
for
- Ingredients
- 1 pkg Puff pastry 2 sheets thawed (Pepperidge Farm® recommended)
- 2 cups Sweet potato (peeled and grated)
- 3 medium Red onions (peeled and sliced into thin wedges)
- 2 carrots (peeled and thinly sliced)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 7 Tbsps cream
- 3 eggs (lightly beaten)
- 1 cup Gruyere (grated)
- 4 sprigs fresh thyme
Preparation steps
1.
Preheat the oven to 350º F. Lightly coat mini-tart molds or ramekins with nonstick cooking spray and place on baking tray..
2.
Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheets into squares that are slightly larger than the molds. Press the pastry squares into the molds or ramekins and refrigerate until ready to fill.
3.
In a large bowl, combine grated sweet potato, onion wedges, and carrots. Season to taste with salt and pepper.
4.
In a separate bowl, whisk the cream and eggs together; add grated cheese. Pour over the vegetable mixture and gently mix.
5.
Remove the puff pastry from the refrigerator. Spoon vegetable and egg mixture into the molds and bake for 15 to 18 minutes, or until the eggs have set and the tops are golden brown.
6.
Garnish with thyme sprigs and serve warm or cold.
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