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Tag Archives: sweet potatoes

Winter Root Vegetable Tart

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I’ve been wanting to make something simple and seasonal, and this recipe fits the bill. There’s no real Wow! factor, but it was just very simply delicious.

I used my quiche dough and made it two days a head of time, so that when I went to roll out the dough it was very chilled, and it worked a lot better this time! As a result, I think the crust was super flaky and extra tasty. I rolled out the dough, prebaked it at 375 with a weight for 20 minutes, removed the weight and baked another 15 minutes. While the crust was prebaking, I got started on prepping my root veggies.

After collecting a variety of root vegetables at the farmer’s market and the grocery store, I got out my new favorite kitchen toy: the mandolin, and sliced them up thinly, about 2mm thickness. You could do it by hand as well, but my slices are never than thin, or that even, and I wanted the veggies to cook evenly.

I used a russet potato, a large parsnip, a rutabaga, a sweet potato, and 2 golden beets. I ended up using 3/4 of the veggies I cut, but if you make this, I would pile the veggies higher and use all of them, because Brent really wishes the veggie layer was thicker. After slicing all the veg, I arranged them in layers in the crust. You could do 1 layer for each veg, or do like I did and alternate the veggies, so each layers gets all the vegetables. After each thin layer, I drizzled it with a thin layer of olive oil and sprinkled with salt and pepper. I should include more prep photos, but I always forget! I think I had 5 or 6 thin layers total. After the last layer, I again drizzled with olive oil, salt, pepper, and then added a bit of rosemary.

The tart went back into the oven for 35 minutes at 375. After 35 minutes, I opened the oven door and sprinkled some crumbled goat cheese over the tart and baked for an additional 10 minutes. The goat cheese isn’t necessary, but I decided to add it at the last minute because I thought it would go with the beets and other veggies. Goat cheese is always delicious. 🙂

Don’t worry about brown edges. The top layer wrinkled up and browned a bit, making it even more delicious! This was flaky and comforting and totally tasty. I would definitely make it again! I think using all different varieties of beets and adding more goat cheese would be pretty stellar as well.

This makes great leftovers too! I reheat it in the oven at 325 for 10 minutes and it comes out tasting exactly like it did the first time.

Winter Root Vegetable Tart

  • One recipe pastry dough for an 11″ tart
  • 1 Russet potato
  • 1 Sweet Potato
  • 1 Rutabaga
  • 1 (big) Parsnip
  • 2 (medium) Golden Beets
  • Extra-virgin Olive Oil
  • Salt & Pepper
  • Rosemary (I used dried, but fresh would be good)
  • 2oz Goat Cheese (optional)
  1. After chilling dough for at least one hour, roll out into a 13 inch circle.
  2. Carefully place dough into a tart pan and press gently into shape.
  3. Jab the dough with a fork a few times.
  4. Place pie weights, dried beans or another weight mechanism onto the dough and bake at 375 for 20 minutes.
  5. Remove weight and bake for an additional 20 minutes.
  6. Meanwhile…
  7. Set a mandolin slicer to 2mm and slice all of the vegetables.
  8. When the pastry has prebaked, begin arranging the vegetable slices in slightly overlapping layers in the crust.
  9. After each layer, drizzle with approximately 1t. olive oil and sprinkle with a dash each of salt and pepper.
  10. Repeat layering process until the tart is all full – these vegetables will cook down a little bit, so you can go over a bit if you want.
  11. Drizzle with 1t. olive oil, sprinkle with salt, pepper, and rosemary.
  12. Bake tart for 35 minutes at 375.
  13. After 35 minutes, sprinkle with goat cheese and bake for an additional 10 minutes.
  14. Slice and enjoy!

This was a fun way to incorporate a ton of winter vegetables without simply roasting them. Roasted root vegetables are delicious, but it’s nice to have them prepared in another way! 🙂

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Sunday Roast Chicken Dinner

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I was pretty excited when I checked the sales at my neighborhood market and saw organic whole chicken on sale. We don’t purchase much meat, so I usually feel OK spending more for higher quality, organic options. I also prefer to get more bang for my buck by purchasing a whole chicken, which is usually cheaper and provides Brent and I with several meals.

I stuffed this chicken with a halved lemon, a bunch of thyme, and some crushed garlic cloves. I coated the outside with about a tablespoon of oil and seasoned it liberally with kosher salt and cracked black pepper, and then put it in the oven at 400 degrees for an hour. After one hour, I took the pan out of the oven, added chopped sweet potato and acorn squash and then roasted for another 30 minutes until done.

We let the chicken rest for 10 or 15 minutes while Brent made gravy – dude loves him some gravy – and I sliced some Artisan Bread and broiled it with butter and rubbed it with garlic. I love me some garlic bread. This meal was super filling and delish, and we have a ton leftover for lunches this week.

I know I was complaining yesterday about how lonely I get occasionally, which is true, so I decided to turn all my spare time into something fun. I’m going to be trying new food projects. Would you believe I’ve never made a quiche? I’m planning on making one tonight. Oh, and I think I might try bouillabaisse some time this week too! I need to come up with a fun list of things to try while I’ve got the time. I’m thinking about trying to make my own pasta too. I’ve never done that either. Do you guys have any ideas?

Smoked Salmon & Sweet Potato Hash

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Today was the first day we had nothing real planned. No errands to run or shopping to do. I remarked to Brent last night that we still had some of that amazing smoked salmon leftover and that we should make a breakfast with it. Apparently Brent took that to mean that he should make breakfast, (which is sort of true because he makes most weekend breakfasts around here), so he did the grunt work this morning.

We also had a pile of sweet potatoes and half a red onion, oh and some delicious aged gouda. He parboiled the potatoes and then browned them in a skillet with the onion. He threw in some salmon, cheese, and scrambled eggs and breakfast was done.

Pretty good-looking breakfast, huh? This is why Brent does breakfast. He is much better at it than I am. After a hearty meal, I was feeling a bit restless (plus we have no couch, and thus vegging out at home is less appealing), so I persuaded Brent to practice using the bus with me (I’m trying to familiarize myself with it) and head to the year-round farmers’ market in Ballard. We caught the bus 2 blocks from our apartment and 15 minutes later we were dropped off 2 blocks from the market.

I was impressed with the selection, though it was too bad I was kind of over smoked salmon by this point becasue I felt like half the vendors at the market were selling it. I love that everything at the market is produced in Washington.

After doing a lap to assess what I wanted to get, I went back to a few vendors and got my haul:

    • foraged chanterelle mushrooms
    • organic smoked ham hock – I’ve been craving some split pea soup
    • organic kale
    • organic fingerling potatoes
    • organic turnip
    • 2 organic leeks
    • organic cylinder beets
    • 1lb. brussel sprouts

    I also felt compelled to purchase some mini cinnamon-sugar donuts being made by one of the vendors because the smell was intoxicating.

    After walking around Ballard a bit more and stopping to get a cappuccino to warm up, we hopped the bus back to our neighborhood (lower Queen Anne) and went across the street to a pub to watch some football: the Chicago Bears for her, and the Indianapolis Colts for him

    I love that there are several year-round markets in Seattle and the bus is so convenient. Love it. I like to tell Brent that I’m “living the dream,” and in return he usually likes to mock me. 🙂 I definitely think I’ll be back to the Ballard market, but there are a few other weekend ones I want to check out as well.

    Sweet Potato Pancakes

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    This morning I wanted something different for breakfast, not eggs or yogurt or oatmeal or any of my usual weekday morning suspects. I had half of a plain baked sweet potato from last night’s dinner in the fridge and in an attempt to eat my veggies, I based breakfast around that. After mashing the sweet potato thoroughly, I added 1 egg, 2 tablespoons whole wheat flour, 2 teaspoons sugar and 1/2 teaspoon cinnamon. The mix made 2 pancakes on the cast iron griddle.

    Topped with some Earth Balance and pure maple syrup. These were not so much like traditional pancakes. I’m sure if I had put some leavener in them they would have been a been lighter or fluffier but as they were, I loved them! They were dense and moist and sweet. So delicious – a perfect weekend breakfast. 🙂