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October 8, 2013

Savory Sweet Potato Tart

  • This blues-proof tart will put cheerful color on your plate. Matthew Mead

Serves 6

1 teaspoon dried thyme
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 large sweet potato (about 1 pound), peeled
1 large yellow onion
One 2-pound butternut squash, peeled and seeded
Olive oil or cooking spray

Heat the oven to 375 F (190 C). Coat a deep, 7- or 8-inch round springform pan with cooking spray.

In a small bowl, mix together the thyme, smoked paprika, garlic powder, salt, and pepper. Set aside.

Use a mandoline or food processor to slice the sweet potatoes, onion, and squash as paper-thin as possible. Keep the vegetables in separate piles.

Arrange a single layer of sweet potato slices, slightly overlapping, over the bottom of the prepared pan. Spritz the sweet potato slices with cooking spray, then sprinkle a pinch of the seasoning blend over them (no need to season heavily).

Top the sweet potatoes with a few onion slices. The onion will break into thin rounds. This is fine; you don't need a full layer, just a scattering of slices.

Top the onions with a single layer of butternut squash slices, slightly overlapping. Use your hand to gently but firmly compress the layers. Spritz the squash slices with cooking spray, then sprinkle a pinch of seasoning over them.

Repeat the layering and compressing in this manner, starting with the sweet potatoes and continuing until all of the vegetables are used.

Finish with a final layer of sweet potatoes. Spritz the top with cooking spray, then sprinkle a bit more seasoning over the top. The layers should be about 2 1/2 inches deep.

Cover the pan with foil and bake the tart for 50 minutes. Uncover the pan and bake for another 20 minutes, or until the top is lightly browned, the sides have pulled away from the pan, and a knife inserted at the center passes easily through the vegetables to the bottom.

Remove the sides of the pan and let it cool for 5 minutes before cutting into wedges.

Tip: A mandoline is the best choice for getting the vegetables paper thin. If you don't have one, use a food processor fitted with the thinnest slicing attachment.

(Recipe courtesy of J.M. Hirsch, author of the new [omnivorous] cookbook Beating the Lunch Box Blues, which contains many meat-free recipes.)

Nutrition

All figures are per serving (assumes 6 servings).

Calories: 146
Fat: 2 g
Carbs: 36 g
Fiber: 6 g
Protein: 3 g
Sodium: 436 mg

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