This Thanksgiving, we’ve come up with a different twist on the usual candied yam casserole. This Harvest Tart combines the earthiness of Garlic Gold with a touch of natural sweetness from sweet potatoes. Best of all, it can be cut into 12 small pieces for hors d’oeuvres or into 6 pieces for a hearty side dish or light main dish. Enjoy!
Thanksgiving Harvest Tart
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- 2 garnet yams (about 1 pound), peeled and sliced into 1/4-inch rounds
- 2 medium granny smith apples, peeled, cored, and sliced into 1/4-inch slices
- 1 large yellow onion, halved and sliced into 1/4-inch half moons
- 2 tablespoons Garlic Gold® Oil
- 1/2 teaspoon sea salt
- 3 large eggs
- 1/3 cup whole milk
- 1/4 teaspoon sea salt
- 1 1/2 cups shredded sharp cheddar cheese
For Tart Dough
- 1 1/4 cups all purpose flour
- 2 teaspoons chopped fresh thyme
- 1/2 teaspoon sea salt
- 6 tablespoons Garlic Gold® (Nuggets in Oil)
- 2 tablespoons ice water
- Preheat oven to 325 degrees and line two baking sheets with parchment paper. Spread out slices of yam, apple, and onion on the baking sheets, then bake for 45 minutes, until yams and apples are cooked through, and onions are softened. Remove from oven and let cool to room temperature.
- While the yams, apples, and onions are baking, prepare the tart dough. In a food processor, combine the flour, thyme, and sea salt. Process for 10 seconds to combine, then drizzle the Garlic Gold® (Nuggets in Oil) through the feed tube with processor running for another 30 seconds. Add ice water, and pulse food processor a few times, until mixture begins to come together into a ball. Transfer the tart dough to a floured work surface. Pat it into a 6-inch disk, cover with plastic wrap, and refrigerate for 30 minutes.
- Remove tart dough from refrigerator and place between two sheets of plastic wrap. Use a rolling pin to roll the dough out into a 12-inch disk, then peel off the top piece of the plastic wrap. Carefully flip the dough into a glass or ceramic pie dish, then peel off the other sheet of plastic wrap. Use your fingers to push the dough into the pie tin evenly, smoothing out any cracks or rough edges.
- Layer the roasted items into the pie dish -- first the onions, then apples, then layer the yam slices in a spiral pattern on top.
- In a medium bowl, whisk eggs, milk, and sea salt until well combined. Pour over the top of the yams, then shake the pie tin gently to allow egg mixture to soak in evenly.
- Turn the oven up to 350 degrees. Place the pie dish on a cookie sheet, then bake for 30 minutes. Remove from oven, sprinkle cheddar cheese evenly over top of yams, and bake for another 15 minutes. Let cool and sit an additional 10-15 minutes before serving.
Garlic Gold - Organic Garlic https://garlicgold.com/