Sweet Potato, Chard, Goat Cheese Tart
Ah, how I love the smell of caramelized onions in the morning. Tuesdays are my official “Get As Much Done as Humanely Possible” days and despite the fact that I don’t have class until 2 PM and I always think it will be entirely feasible to eat, work out, cook, photograph, blog, study, read, etc. it usually doesn’t work out that way. This week I took a different approach.
Alarm set for 9 AM (yeah, like that was going to happen, right?)
No pressure to work out – if it fits in it fits in, if not oh well
Fun new recipe involving almond flour and roasting of sweet potatoes, aka time to study while potatoes are a’roasting.
Now that’s a plan I can work with. I even managed to fit in a quick trip to bring Joey his spare keys. Let this be a lesson to you all, lack of sleep leads to silly mistakes like locking your keys in your car.
On to the recipe.
I finally found a use for that almond meal left over from my almond milk endeavors! Tart crust, of course. And not just any tart, a sweet potato, chard and goat cheese tart. Because getting rid of almond meal is okay, but doing so and using up 2 of the 6 sweet potatoes lurking in my kitchen is great.
Sweet Potato, Chard and Goat Cheese Tart
- 1 1/2 cups almond meal (or flour)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup safflower oil
- 1 tablespoon water
- Preheat oven to 375 degrees.
- Combine almond meal, salt and baking soda in a large bowl.
- In a separate bowl, whisk together oil and water.
- Add wet ingredients to dry and mix until well combined.
- Empty “dough” into a 9 1/2” deep pie dish and press to cover the bottom and sides of the dish.
- Bake crust for 12-15 minutes or until just starting to brown. **You don’t want to cook it too long because it will be going back in the oven again later!
Sweet Potato, Chard and Goat Cheese Filling:
- 2 medium sized sweet potatoes
- 2 tablespoons extra virgin olive oil (divided)
- 1 medium red onion, sliced
- 2 tablespoons balsamic vinegar (divided)
- 1 bunch chard, stems removed, chopped
- 2 oz. goat cheese
- 2 eggs
**I used rainbow chard but you could use whatever kind you want.
- While the oven is on for the crust, wash, poke and place sweet potatoes on a baking sheet and bake until soft (40-50 minutes).
- While sweet potatoes are roasting, slice onion and add to a pan with 1 tablespoon olive oil and a pinch of salt. Stir and cook onions until soft and caramelized (7-10 minutes) then add 1 tablespoon balsamic vinegar and cook 2 minutes or until liquid is cooked out.
- Remove onions from pan and replace with chard, remaining 1 tablespoon olive oil and a pinch of salt. Cook until chard is wilted (about 5 minutes) then add remaining 1 tablespoon balsamic vinegar and cook until liquid is cooked out.
- Transfer chard to a large bowl. Add sweet potatoes and 1 oz. cheese and mix to combine. Mix in eggs.
- Transfer mixture to almond crust-filled pie dish.
- Top with remaining 1 oz. cheese and bake 20 minutes.
- Add onions and bake for another 7-10 minutes or until onions are heated.
This exceeded my expectations. I was partial to the slightly sweet almond-y crust, but the mixture of sweet potato, chard and cheese was lovely as well. Sometimes I forget how good caramelized onions are and who can resist that purple color?
I’m off to study, friends. Have a good one!