Description
This gratin brings together roasted sweet potatoes, tangy goat cheese, and crispy sage for a rich and comforting dish. Perfect for cozy dinners and entertaining.
Ingredients
Scale
- 2 ½ cups (300g) all-purpose flour
- 1 teaspoon granulated sugar
- 1 teaspoon fine sea salt
- 1 cup (2 sticks or 226g) very cold unsalted butter, cut into ½-inch cubes
- ½ cup (120ml) ice water
- 3 medium sweet potatoes (about 2 pounds or 900g total), peeled and diced into ½-inch cubes
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh sage, finely chopped (about 8–10 large leaves)
- 1 teaspoon fresh thyme leaves, picked from stems
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon nutmeg, freshly grated
- 1 cup (240ml) heavy cream
- 2 large eggs, lightly beaten
- 6 ounces (170g) fresh goat cheese, crumbled, plus 1-2 ounces for topping
- ½ cup (50g) grated Parmesan cheese
- Salt to taste
- Freshly ground black pepper to taste
- Optional garnish: A few whole fresh sage leaves
- Optional garnish: A drizzle of honey or balsamic glaze
Instructions
- In a large bowl or food processor, combine flour, sugar, and salt. Cut in cold, cubed butter until mixture resembles coarse meal with pea-sized pieces. Slowly add ice water, 1 tbsp at a time, pulsing/mixing until dough just comes together. Form into a disk, wrap, and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll dough into a 12-13 inch circle (⅛-inch thick). Transfer to a 9-inch tart pan with a removable bottom, pressing into place. Trim excess and prick the bottom with a fork. Chill for another 15-20 minutes.
- Preheat oven to 375°F (190°C). Line chilled tart shell with parchment paper or foil, fill with pie weights. Blind bake for 15-20 minutes. Remove weights and parchment; bake another 5-7 minutes until the bottom is dry and lightly golden. Cool slightly.
- Preheat oven to 400°F (200°C). Toss diced sweet potatoes with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender and lightly caramelized. Set aside.
- In a skillet over medium heat, sauté chopped yellow onion in 1 tbsp olive oil for 6-8 minutes until softened and translucent. Add minced garlic, chopped fresh sage, thyme leaves, smoked paprika, and freshly grated nutmeg; cook for 1-2 minutes until fragrant.
- In a large bowl, whisk lightly beaten eggs and heavy cream. Season generously with salt and pepper. Fold in roasted sweet potatoes, sautéed onion and herb mixture, 6 oz crumbled goat cheese (reserve 1-2 oz for topping), and grated Parmesan cheese. Gently combine until evenly distributed; adjust seasoning as needed.
- Spoon the prepared filling into the cooled, pre-baked tart shell, spreading evenly. Crumble the reserved goat cheese over the top and add optional whole fresh sage leaves. Transfer tart pan to a baking sheet. Bake at 375°F (190°C) for 35-45 minutes, until the filling is set and the top is beautifully golden brown.
- Remove the tart from the oven and allow it to cool on a wire rack for at least 15-20 minutes before slicing. This allows the filling to fully set.
- Carefully remove the outer ring of the tart pan. Slice with a sharp knife and serve warm or at room temperature. Serve with a simple green salad, a drizzle of balsamic glaze, or honey. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat individual slices in an oven at 300°F (150°C) for 10-15 minutes.
- The dough can be made up to 2 days in advance. The blind-baked crust, roasted sweet potatoes, and sautéed onion mixture can also be prepared a day in advance and stored in the fridge, making assembly quicker.
Notes
- Customize with butternut squash or vegan cheese if desired.
- This dish is especially popular during the colder months.
- Prep Time: 30 minutes
- Cook Time: 2 hours 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 100mg