Sweet Potato & Onion Tart


  • 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

Cooking Instructions

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!