Author Notes: Growing up in North Carolina, sweet potatoes were plentiful during the winter months. While I love ooey-gooey sweet potatoes with marshmallows, I was looking for other ways to enjoy them. When the "quiche fad" hit, I thought of using sweet potatoes in a quiche and this recipe was born. - mleverette
- 1 pastry for 10-inch tart pan
- 2 cups grated fresh sweet potatoes
- 1 cup thinly sliced white sweet onions
- 1 teaspoon fresh rosemary, minced
- 1 teaspoon coarse sea salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1 cup whole milk
- 3 eggs
- 1/2 cup all purpose flour
- Heat oven to 400 degrees F.
- Carefully fit pastry into tart pan, being careful not to stretch the dough. Trim as needed to create a lovely, smooth edge.
- Arrange sweet potatoes and onions evenly in bottom of tart pan. Sprinkle with rosemary and salt and pepper to taste.
- Place milk, eggs and flour in a blender and pulse until thoroughly mixed.
- Place tart pan on middle oven shelf. Pour in milk mixture.
- Bake at 400 degrees for 10 minutes. Lower oven temp to 325 degrees F. and bake 30 minutes or until center is set and top is lightly browned.
- Remove to wire rack and allow to cool for 10 minutes before slicing and serving.
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)