- 3 cups 3/4-inch cubed sweet potato (about 1 1/2 pounds)
- 1 cup chopped red onion
- 2 tablespoons olive oil
- 1 teaspoon seasoned pepper
- 6 cooked bacon slices, crumbled
- 1/4 cup chopped fresh flat-leaf parsley
- 1 (14.1 ounce) package refrigerated piecrusts
- Parchment paper
- 2 cups (8 ounces) shredded Gruyere cheese
- 1 1/2 cups half-and-half
- 4 large eggs
- 1 teaspoon chopped fresh rosemary
- 1/2 teaspoon table salt
- Fresh rosemary sprigs, for garnish
Step 1: Preheat oven to 425 degrees F. Toss together first 4 ingredients; arrange mixture in a single layer in a lightly greased 15×10-inch jelly-roll pan. Bake 20 minutes or just until potatoes are tender, stirring after 10 minutes. Cool completely in pan. Stir in bacon and parsley.
Step 2: Unroll and stack piecrusts on a lightly greased surface. Roll piecrusts into a 12-inch circle. Fit piecrusts into a 10-inch deep-dish tart pan with removable bottom; press into fluted edges. Line piecrusts with parchment paper or aluminum foil, and fill with pie weights or dried beans. Place pan on a foil-lined baking sheet.
Step 3: Bake for 12 minutes. Remove weights and parchment; bake 5 more minutes. Cool completely on baking sheet. Reduce oven temperature to 350 degrees F.
Step 4: Layer half of sweet potato mixture and half of cheese in tart shell; repeat layers once.
Step 5: Whisk together half-and-half and next 3 ingredients; pour over cheese.
Step 6: Bake at 350 degrees F on lowest oven rack 35 to 40 minutes or until set. Cool tart on baking sheet on a wire rack 15 minutes.
Step 7: Serve immediately.
Enjoy this delicious, savory tart from MyRecipes!