Harvest Tart: Sweet Potato with Sage and Parmesan

A sweet potato tart with sage and parmesan. Perfect for Holiday gatherings!

Harvest Tart: Sweet Potato with Sage and Parmesan

Recipe Courtesty of Katy Long Harvest Tart

1 sheet of puff pastry (the type you find in your grocers freezer section)
1 small sweet potato (4 oz), washed and sliced into 1/8 inch thin rounds (I leave the skin on)
1 egg, beaten
2 Tablespoons butter, cut into pea sized cubes.
3-5 sage leaves cut into chiffonade or thin ribbons
Salt and pepper
¼ cup parmesan cheese, shaved

1. Preheat oven to 375 degrees and make sure puff pastry is completely thawed. Unroll pastry sheet on a parchment paper lined baking sheet; smooth the seams of the pastry by patting them with finger tips. Brush the top of the pastry with the beaten egg.

2. Arrange sweet potato slices on the pastry leaving ½ inch border at the edges. Cover with another sheet of parchment paper and put another baking sheet on top of that (acting as a weight and helping steam the sweet potatoes a little). Bake for 10 minutes.

3. Remove the tart from the oven, remove and discard the top parchment paper. Place small cubes of butter over the top of the season liberally with salt and pepper. Return the tart to the oven and bake uncovered until the dough is cooked and is golden brown in color (about 20-30 minutes).

4. Sprinkle parmesan shavings ribbons of sage leaves over the top, cut into pieces and serve immediately.

Serve with:
Kunde Family Estate Dunfillan Cuvee