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Sweet Potato, Chard, Goat Cheese Tart

April 7, 2011

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.

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Sweet Potato, Chard and Goat Cheese Tart

Almond Crust:

  • 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
  1. Preheat oven to 375 degrees.
  2. Combine almond meal, salt and baking soda in a large bowl.
  3. In a separate bowl, whisk together oil and water.
  4. Add wet ingredients to dry and mix until well combined.
  5. Empty “dough” into a 9 1/2” deep pie dish and press to cover the bottom and sides of the dish.
  6. 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
  • salt
  • 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.

  1. 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).
  2. 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.
  3. 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. 
  4. Transfer chard to a large bowl.  Add sweet potatoes and 1 oz. cheese and mix to combine.  Mix in eggs.
  5. Transfer mixture to almond crust-filled pie dish.
  6. Top with remaining 1 oz. cheese and bake 20 minutes. 
  7. Add onions and bake for another 7-10 minutes or until onions are heated.

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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!


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11 Comments leave one →
  1. April 7, 2011 6:59 AM

    WOW that looks amazing!!! and very professional ;_

  2. Jasmine permalink
    April 7, 2011 7:19 AM

    Just curious, do you mean almond meal or almond flour? I had no idea there was a difference but apparently the stuff that comes from making almond milk is almond meal and then if you dehydrate it or dry it out in the oven it becomes almond flour… unless I misunderstood what I was reading which is entirely possible 😀 I guess what really matters is: did you do anything to your almond stuff or just use it as it was after making the almond milk?

    • April 7, 2011 8:24 AM

      Jasmine,
      I had no idea there was a difference! In that case, I used almond MEAL. After I drained the liquid out while making almond milk I just stuck the meal in a bag and popped it in the freezer then let it defrost before making the crust.

  3. April 7, 2011 10:43 AM

    That looks incredible. Come cook for me.

  4. April 7, 2011 2:00 PM

    That looks delicious! I’ve never had goat cheese before though, but I bet this would be a prime way to try it out. 🙂

  5. April 7, 2011 3:48 PM

    YUM!!!! I love this!!!! Red onion is one of my favorites! 😀

  6. April 7, 2011 6:06 PM

    I’ve never had chard or goat cheese. I totally feel like I’m missing out now lol 😀

  7. April 8, 2011 10:48 AM

    Ooh, THIS look amazing! I love sweet potato and goat cheese together!

  8. May 30, 2011 2:04 PM

    may I just say….. Holy shit.

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