Hi. I'm Becky, and I love to eat. 

Sweet Potato Polenta Tart

Sweet Potato Polenta Tart

It's fall, pumpkin spice is upon us. Time to start thinking about out holiday menus! This is a new creation which can work as a main dish for the vegetarians in your life, or as a side dish for the rest of us carnivores. It's a flavorful savory fall plate, that I ate too much of in the "testing" phase....

Sweet Potato Polenta Tart

  • 1 sweet potato, sliced into rounds on mandolin
  • 3/4 cup low fat quark
  • 3/4 cup cubed light feta cheese
  • 1/2 tsp salt
  • 1/2 black pepper
  • 1/4 cup seasoned bread crumbs
  • 1/4 cup polenta / cornmeal
  • 1 egg, beaten
  • 2 tbsp. olive oil
  • 1 large purple onion
  • 2 tbsp. balsamic vinegar
  • 2 tbsp. brown sugar
  • 1 tbsp. corn starch
  • 2 tbsp. warm water

Pre-heat oven to 375*. Step one is to caramelize some onions. Chop a large purple onion into rings. On medium heat in a sauce pan, bring 1 TBSP of olive oil to temperature. Add in chopped onions, balsamic vinegar and brown sugar. Cook uncovered until the onions begin to brown and wilt. Mix 1 TBSP corn starch with 2 TBSP warm water in a small cup to make a slew. Once the onions are done, turn the heat off, and stir in the paste. Mix well, and set aside.

Wrap the bottom of your tart pan in parchment paper.

Wrap the bottom of your tart pan in parchment paper.

Next, slice your sweet potato into two, and slice into rounds on a mandolin. Line the bottom of a tart pan with parchment paper.

Place a layer of potato slices over bottom to create a crust. Set aside.

Build a crust out of a layer of sweet potato slices.

Build a crust out of a layer of sweet potato slices.

In a medium mixing bowl, beat egg. Add in quark; quark is a soft cheese, and it is AMAZING! Can't find it? That's ok, you can use ricotta cheese. Mix in your diced feta, polenta and breadcrumbs. Add salt and pepper. Stir together well, and scoop into the center of the potato slices in tart pan. Moving carefully to ensure the slices don't move, use your fingers to press the filling to the edges of the sweet potatoes. No need to reach the edge of the tart pan, just reach to the edge of the potatoes.

Mix up your filling.

Mix up your filling.

Carefully press filling onto crust.

Carefully press filling onto crust.

Next, add in a single outer ring of remaining potato slices to create a decorative edge. Take sauteed onions, and place into center of tart. Carefully spread to overlap the ring of potatoes about half way. Finish by sprinkling with a small amount of feta cheese crumble for decoration. Take the remaining TBSP of olive oil, and brush it on the outer edge of the potatoes so they get crispy.

Create a decorative ring around the outside edge.

Create a decorative ring around the outside edge.

Add your caramelized onions to the center of tart, and sprinkle with a bit of feta for decoration before baking.

Add your caramelized onions to the center of tart, and sprinkle with a bit of feta for decoration before baking.

Place in oven and bake for 30 minutes. Turn oven to broil, and leave for another 3-5, watching closely to not burn. Remove from heat and cool on wire rack. Serve hot or cold!

Fresh and hot out of the oven, ready to serve at your holiday table.

Fresh and hot out of the oven, ready to serve at your holiday table.

Pho

Pho

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