- 8
- 60 mins
- 105 mins
Ingredients
- For the pastry:
- 1 1/4 cups (6 1/4 ounces) all-purpose flour
- 1/2 cup (2 3/4 ounces) whole-wheat flour
- 1 tablespoon sugar
- 3/4 teaspoon salt
- 10 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
- 7 tablespoons ice water
- 1 teaspoon white vinegar
- For the filling:
- 1 lb sweet potato, peeled and cubed
- olive oil for drizzling
- coarse salt and freshly ground black pepper
- 1 large Vidalia onion, thinly sliced in rings
- 2 tablespoons butter
- 4 tablespoons brown sugar
- 6 tablespoons Aged Balsamic Vinegar of Modena
- 1 egg, lightly beaten for egg wash
- 4 ounces crumbled goat cheese
- Fresh minced parsley for garnish
- caramelized onion jam would also work well instead of the vinegar onions.
Preparation
Step 1
Make the pastry:
1. FOR THE DOUGH: Process flours, sugar, and salt in food processor until combined, 2 to 3 pulses. Add butter and pulse until butter is cut into pea- to hazelnut-sized pieces, about 10 pulses. Transfer mixture to medium bowl.
2. Sprinkle water and vinegar over mixture. With rubber spatula, use folding motion to mix until loose, shaggy mass forms with some dry flour remaining (do not overwork). Transfer mixture to center of large sheet of plastic wrap, press gently into rough 4-inch square and wrap tightly. Refrigerate for at least 45 minutes.
3. Transfer dough to lightly floured work surface. Roll into 11- by 8- inch rectangle with short side of rectangle parallel to work surface. Using bench scraper, bring bottom third of dough up, then fold upper third over it, folding like business letter into 8- by 4-inch rectangle. Turn dough 90 degrees counterclockwise. Roll out dough again, perpendicular to edge of work surface, into 11- by 8-inch rectangle and fold into thirds. Turn dough 90 degrees counterclockwise and repeat rolling and folding into thirds again. After last fold, fold dough in half to create 4-inch square. Press top of dough gently to seal. Wrap in plastic wrap and refrigerate for at least 45 minutes or up to two days.
Make the filling:
1. Pre-heat oven to 350 ̊F. In a medium-‐sized bowl, toss the sweet potato cubes with the salt and pepper and enough olive oil to well coat the cubes. Spread sweet potato cubes on a baking tray covered with parchment or a silicone mat. Bake for about 30 minutes – the cubes will be very soft to the touch. Remove sweet potato cubes from the oven and cool on paper towel.
2. Now heat the butter in a heavy frying pan over medium-‐high heat.
Once the butter is melted, add the onion rings, and sauté until soft (about 3 minutes). Lower the heat and add the brown sugar, making sure to thoroughly coat the onion pieces. Once the sugar has melted, add the balsamic vinegar. Keeping an eye on the onions, continue to cook for about 8 minutes until most of the liquid has reduced and the balsamic and sugar has nicely caramelized. Remove pan from heat and set aside.
To assemble:
1. TO BAKE: Adjust oven rack to lower middle position, place pizza stone on oven rack, and heat oven to 400 degrees. Remove dough from refrigerator and let stand at room temperature for 15 to 20 minutes. Roll out on generously floured (up to ¼ cup) work surface to 14-inch circle about 1/8-inch thick. (Trim edges as needed to form rough circle). Transfer dough to parchment-lined rimmed baking sheet. With plastic drinking straw or tip of paring knife, cut five ¼-inch circles in dough (one at center, and four evenly-spaced midway from center to edge of dough). Brush top of dough with 1 teaspoon olive oil.
2. Spread half of filling mixture evenly over dough, leaving two-inch border around edge. Sprinkle with half of goat cheese, cover with remaining filling mixture, and top with remaining goat cheese. Drizzle remaining teaspoon olive oil over filling. Carefully grasp one edge of dough and fold up outer 2 inches over filling. Repeat around circumference of tart, overlapping dough every 2 to 3 inches; gently pinch pleated dough to secure, but do not press dough into filling. Brush dough with egg and sprinkle evenly with kosher salt.
3. Lower oven temperature to 375. Bake until crust is deep golden brown and filling is beginning to brown, 35 to 45 minutes. Cool tart on baking sheet on wire rack for 10 minutes. Using offset or wide metal spatula, loosen tart from parchment and carefully slide tart off parchment onto cutting board. Sprinkle with parsley, cut into wedges, and serve.