With Sweet Potato Crust, Sautéed Spinach & Onions, and Blue Cheese
Time to get back on the meal prep wagon and clean up my diet now that the holidays are over. I gotta give a shout-out to my sister,Jenny, for the inspiration for this one. She made a killer quiche for Christmas with this sweet potato crust and I think I polished off almost half of it by myself. I am definitely going to be making more tarts with this crust because it is so darn tootin’ good!
CRUST: 2 large sweet potatoes, peeled & grated
1 tbsp fresh rosemary, finely diced
½ tbsp fresh sage, finely diced
1 tsp black pepper
1 tsp sea salt
¼ tsp red pepper flakes (optional)
1 large egg
FILLING: 1 ½ pounds ripe heirloom tomatoes
3 large eggs
⅓ cup plant-based milk
2 tbsp fresh rosemary, finely diced & divided
1 tbsp fresh sage, finely diced & divided
½ tsp sea salt, divided
1 tsp black pepper, divided
⅓ cup blue cheese, crumbled
¼ cup Parmigiano-Reggiano, grated
½ sweet onion, finely chopped
8oz frozen spinach
3 cloves garlic, minced
¼ cup water
1 tbsp extra virgin olive oil
Set oven rack in the middle level. Preheat oven to 450°F.
In small batches, place the grated sweet potato in the middle of a large piece of cheesecloth. Gather the four corners of the cheesecloth and squeeze as much of the moisture out of the sweet potatoes as possible.
In a medium bowl, whisk together the egg, rosemary, sage, black pepper, salt, and red pepper flakes. Add the sweet potatoes and mix until well combined.
Press the sweet potato mixture into the bottom and up the sides of a 9-inch tart pan forming about a ¼-inch layer.
Place the pan on a rimmed baking sheet and bake for about 20 minutes. Remove from oven and allow to cool in the tart pan. Set aside.
Preheat oven to 375°F.
Cut the tomatoes into ¼-inch slices. Place on a paper towel to absorb any excess juices for about 20 minutes.
In a medium sauté pan, add the water and frozen spinach. Bring the water to a boil on high heat. Lower the heat to medium, cover and cook for 5 minutes, stirring occasionally. Drain into a sieve and allow to cool. In small handfuls, squeeze the spinach to remove as much moisture as possible and place into a separate bowl. Set aside.
Add the olive oil to a medium sauté pan and heat on medium heat until it shimmers. Add the chopped onion and cook for 3 minutes, stirring occasionally. Add the garlic and cook until fragrant, about 30 seconds. Add 1 tbsp of rosemary, ½ tbsp sage, ½ tsp black pepper, and ¼ tsp salt and cook for 1 minute stirring frequently. Lastly, add the spinach and cook for 1 minute. Remove from heat and allow to cool.
In a medium bowl, whisk together the eggs, milk, and remaining rosemary, sage, black pepper, and salt. Set aside.
Place the tart pan with the sweet potato crust into a rimmed baking sheet. Spread the sautéed spinach and onions in a thin layer into the bottom of the sweet potato crust. Next, layer the Parmigiano-Reggiano on top of the spinach. Evenly pour the egg mixture over the Parmigiano-Reggiano and spinach. Gently shake the tart pan to evenly distribute the egg mixture. Evenly sprinkle the blue cheese on top. Lastly, evenly place the sliced tomatoes over the blue cheese in concentric circles.
Bake for 25 minutes, or until the filling is set and does not jiggle.
Remove from oven and allow to cool for 5 minutes before serving. The tart can be served warm or at room temperature.