Thanksgiving is a time of reflection, but let’s face it, the food is pretty important too.
Whether you’re hosting the family for the very first time or going to see family, Chef Elle has just the dish to make your holiday spectacular.
Chef Elle stopped by with a fresh and easy Savory Sweet Potato Tart recipe.
It's a dish your family and friends are sure to love.
Savory Sweet Potato Tarts by Chef Elle
4 bacon strips, chopped
1 1/4 c chopped shallots
4 T grapeseed oil
1 1/2 lbs. sweet potatoes
4 oz. tarragon brown butter
14 oz. Dufour® Puff Pastry
*peppered pecans, optional
c=cup; T=tablespoon; t=teaspoon
Preheat oven to 400° F.
Set a skillet over medium-high Using a silicone or wooden spoon, swirl until the butter heat and add oil. Once it begins to shimmer, add chopped bacon. Stir occasionally and cook until crisp. Transfer bacon to paper towels to absorb any excess oil. In the same skillet, add shallots and cook until tender, transferring to paper towels when done.
Meanwhile, wash, dry and peel sweet potatoes. Using a mandoline, slice potatoes 1/8” thick and transfer to a bowl. Coat sweet potatoes with brown butter. Sprinkle with sea salt and set aside.
Lightly dust work space and puff pastry. Position a 6 inch diameter bowl top-side down onto puff pastry, cutting 4 circles. Using a fork, pierce pastry discs. Transfer discs to a baking sheet and refrigerate until ready to use.
Place 4 layers of potato slices in a concentric circle in each skillet. Top with onion and bacon mixture and cover with pastry disc. Set skillets onto a parchment lined baking sheet. Bake until potatoes are tender and pastry is brown and puff, about 15 to 20 minutes.
After 3 minutes, invert tarts onto plates. Garnish with fresh tarragon and black, peppered pecans.
I’m sure I’ve mentioned my maternal grandparents and their farm a time or two or twenty. It’s because of their farm, we always had an abundance of fruits and vegetables. And to stimulate creativity, Grandmother and I would play games, if you will, to think of recipe ideas to use them. Even though they had a pecan grove, neither one of us ever thought to add peppered pecans. That idea was strictly Jack and John's.
Making tarragon brown butter is easy. Simply set a small pot over medium-low heat and add 8 ounces butter and 2 1/2 tablespoons dried tarragon. Once it becomes light chestnut brown, remove from heat. Strain to remove tarragon. Transfer to a container with a lid until ready to use.
Also, look for sweet potatoes with red skin as they tend to be more slender.
Since this recipe is fresh and easy, let us know what you think. Remember, if you want the same results, follow the recipe and use the products mentioned.
Live At 9 cooking segment is sponsored in part by Double Door Marketing.
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