April 1, 2015
Sweet Potato and Sage Tarts
Makes 8 tarts
2 medium-sized sweet potatoes, sliced thin (try using a mandoline for uniform thickness)
1 small red onion, chopped large
1 can garbanzo beans, drained and rinsed
2 sheets prepared puff pastry sheets, defrosted
3 tablespoons olive oil
1 tablespoon + 1 teaspoon soy sauce
1 teaspoon thyme
1 teaspoon rosemary
1 1/4 teaspoon rubbed sage
1 teaspoon crushed mustard seeds
Pinch of celery seed
1-2 tablespoons nutritional yeast
8 whole fresh sage leaves
2 pinches of crushed black peppercorns
1. Preheat oven to 400 F (200 C), or temperature recommended on your puff pastry package.
2. In a large bowl, whisk together your oil, soy sauce, thyme, rosemary, rubbed sage, crushed mustard seeds and celery seeds. Then, toss your sweet potato slices, onion and beans in the mix until everything is lightly coated.
3. Pour your vegetables, beans and oil into a baking dish and spread it out to make an even layer. Put the dish in the oven to bake for 15-20 minutes, depending on thickness of the potatoes. Potatoes are ready to be removed from the oven when they are tender enough to be pierced all the way through with a fork, but not so soft that they break apart.
4. While your potatoes are baking, unfold your puff pastry sheets. Using a wheel pizza cutter, slice each sheet into 4 equal square portions, for a total of 8 squares. Place the puff pastry on a baking sheet lined with parchment paper.
5. Brush some of the hot herbed oil from your potato mixture over your puff pastry squares, leaving about a centimeter clear along the edge to create a crust. Then, sprinkle a generous amount of nutritional yeast over the oiled part of your puff pastry.
6. Spoon out an even portion of vegetables and beans into each puff pastry, fanning out the ingredients for presentation. Put one fresh sage leaf and a pinch of peppercorn on top of each tart and drizzle the remaining herbed oil over the top.
7. Put your tarts in the oven to bake for 20 minutes, or the time recommended on your puff pastry package. Bake until your puff pastry fluffs up and is a soft golden brown. Serve warm.