- 1½ pounds sweet potatoes, peeled and cut into ½-inch cubes
- 1 onion, chopped
- ½ teaspoon ground turmeric
- ½ teaspoon garam masala
- 3 tablespoons olive oil
- Salt and freshly ground pepper
- Pastry dough
- 6 slices cooked bacon, chopped
- ¼ cup fresh parsley, chopped
- 8 ounces Gruyère cheese, shredded
- 1½ cups half-and-half
- 4 large eggs
- 1 teaspoon minced fresh rosemary, plus sprigs for garnish
- 1¼ cups all purpose flour
- ¼ teaspoon fine salt
- 8 tablespoons cold butter, cut into pieces
- 1 egg yolk
- 3 tablespoons cold water
Heat oven to 425°. Combine potatoes, onion, turmeric, masala, olive oil and salt and pepper to taste on a large rimmed baking sheet. Roast until tender and beginning to brown, about 20 minutes, tossing occasionally. Let cool while preparing the pastry. On a lightly floured work surface, roll dough into a 13-inch circle. Transfer dough to an 11-inch tart pan and press to fit. Use a fork to prick holes all around the bottom of the crust and up the sides. Line with parchment, fill with dried beans or pie weights and place on a baking sheet. Bake until golden, about 17 minutes. Reduce oven to 350°.
Combine potato mixture with bacon and parsley. With tart still on baking sheet, layer half of potato mixture into crust, top with cheese and then remaining potatoes.
Whisk together half-and-half, eggs and rosemary. Season with salt and pepper and pour over potatoes. Bake on lowest oven rack until set, about 35 minutes. Let rest 15 minutes before serving.
For Pastry Dough
In a food processor, combine flour and salt. Pulse in butter until incorporated and mixture resembles clumpy wet sand. Add egg and water and process until a dough forms. Pat dough into a disk, wrap and refrigerate until ready to use.
Recipe courtesy of Edible Sarasota