Caramelized Sweet Potato and Brussels Sprouts Pastry Recipe
Prep Time:
40 minutes
Cook Time:
45 minutes
Servings:
4 pieces
Ingredients
  • 1 medium onion, peeled and chopped
  • 2 tablespoons olive oil
  • ½ pound sweet potatoes
  • 4 teaspoons honey
  • 2 teaspoons fresh thyme
  • 1 cup shredded Gruyère
  • 1 sheet frozen pie crust, thawed
  • 1 ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 small lemon
  • ½ teaspoon Dijon mustard
  • ½ teaspoon kosher salt
  • ⅛ teaspoon black pepper
  • 12 ounces Brussels sprouts, trimmed and shredded
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons toasted pine nuts
  • 2 tablespoons dried cranberries
Directions
  1. Preheat oven to 375 F.
  2. Trim, peel, and cut the sweet potato lengthwise into ½ inch thick slices. Keeping the slices stacked together, cut into strips. Cut longer strips in half.
  3. On a baking sheet, toss the sweet potatoes 1 tablespoon olive oil, 1 teaspoon salt, and ¼ teaspoon pepper. Roast for 15-20 minutes until fork-tender.
  4. Meanwhile, brown the onions. Heat 1 tablespoon olive oil in a large skillet over medium-high.
  5. Add the onions and stir in ½ teaspoon salt.
  6. Cook the onions, without stirring, for 1 to 2 minutes so they start to brown. Stir and cook for 1 more minute.
  7. Continue to stir every 1 to 2 minutes to get as much browning as possible without burning them. They're done when they're brown but still slightly firm.
  8. If there are any stuck on brown bits, add a tablespoon or two of water to scrape off that extra flavor.
  9. Drizzle four 3-inch circles of honey on a parchment-lined baking sheet.
  10. Evenly divide the onions between each circle of honey.
  11. Add the sweet potatoes on top of the onions and sprinkle with fresh thyme. You might have some sweet potatoes leftover and that's okay! Snack on them.
  12. Finally, top with the Gruyére.
  13. Cut 1 sheet of pie crust into fourths.
  14. Drape each piece of pie crust on top of the prepared mounds.
  15. Poke holes in the pie crust with a fork.
  16. Bake in a 375 F oven for 20 minutes or until caramelized on the bottom. Let the tarts rest for 10 minutes before flipping.
  17. While the tarts bake, make the brussel sprout salad. Whisk together olive oil, lemon juice, zest, mustard, salt, and pepper in a medium bowl.
  18. Add the Brussels sprouts, pint nuts, and cranberries to the bowl and toss together. Let rest for at least 15 minutes to allow the flavors to meld. This salad can be made a day in advance.
  19. To serve, flip the tarts over and garnish with mint.