Sweet Potato and Swiss Chard Tarte Tatin

Serve this savory vegetable tart with a spring greens salad for a light lunch.

Serves: 8Hands-on: 25 minutesTotal: 1 hour 25 minutesDifficulty: Medium

Serves: 8

Ingredients

  • 2 medium sweet potatoes, peeled, and sliced
  • 1 small russet potato, peeled and sliced
  • 1 medium onion, peeled and sliced
  • 1 tsp. chopped thyme
  • ½ tsp. chopped rosemary
  • 2 Tbsp. olive oil
  • ½ tsp. sea salt
  • ¼ tsp. cracked black pepper
  • 1 unbaked vegan pie or pastry dough
  • 2 Tbsp. vegan margarine
  • 1 Tbsp. apple cider vinegar
  • 2 Tbsp. brown sugar
  • 1 cup chopped Swiss chard

Directions

  • Preheat the oven to 400°F.
  • Place sweet potatoes, russet potato, onion, thyme, and rosemary in a large bowl and toss with olive oil. Spread evenly on a baking sheet and season with sea salt and cracked pepper. Place in oven and roast for 30 minutes, stirring once halfway through. Remove from oven and reduce temperature to 375°F.
  • On a floured surface, roll tart dough out in an 11"–12" circle, adding flour as needed to prevent sticking. Fold circle in half, and then fold in half again.
  • Melt margarine over medium heat in a 10"–12" cast-iron skillet. Stir in the vinegar and brown sugar and heat until bubbly. Remove from heat. Arrange layers of sweet potatoes, russet potatoes, onions, and then Swiss chard in the cast-iron skillet. Repeat layers until all veggies are used.
  • Place the pastry dough on top of the veggies with the point in the center. Unfold dough across the rest of the pan. Tuck the edges between the veggies and the sides of the pan. Place skillet in the oven and bake until crust is golden brown, about 30 minutes. Loosen edges with a knife and serve hot.

Recipe Information

Serves: 8

Ingredients

  • 2 medium sweet potatoes, peeled, and sliced
  • 1 small russet potato, peeled and sliced
  • 1 medium onion, peeled and sliced
  • 1 tsp. chopped thyme
  • ½ tsp. chopped rosemary
  • 2 Tbsp. olive oil
  • ½ tsp. sea salt
  • ¼ tsp. cracked black pepper
  • 1 unbaked vegan pie or pastry dough
  • 2 Tbsp. vegan margarine
  • 1 Tbsp. apple cider vinegar
  • 2 Tbsp. brown sugar
  • 1 cup chopped Swiss chard

Directions

  • Preheat the oven to 400°F.
  • Place sweet potatoes, russet potato, onion, thyme, and rosemary in a large bowl and toss with olive oil. Spread evenly on a baking sheet and season with sea salt and cracked pepper. Place in oven and roast for 30 minutes, stirring once halfway through. Remove from oven and reduce temperature to 375°F.
  • On a floured surface, roll tart dough out in an 11"–12" circle, adding flour as needed to prevent sticking. Fold circle in half, and then fold in half again.
  • Melt margarine over medium heat in a 10"–12" cast-iron skillet. Stir in the vinegar and brown sugar and heat until bubbly. Remove from heat. Arrange layers of sweet potatoes, russet potatoes, onions, and then Swiss chard in the cast-iron skillet. Repeat layers until all veggies are used.
  • Place the pastry dough on top of the veggies with the point in the center. Unfold dough across the rest of the pan. Tuck the edges between the veggies and the sides of the pan. Place skillet in the oven and bake until crust is golden brown, about 30 minutes. Loosen edges with a knife and serve hot.

Nutrition Information

Nutrition Information
Amount per serving
Calories140
Total Fat7g
Saturated Fat1g
Cholesterol0mg
Sodium210mg
Total Carbohydrate16g
Dietary Fiber2g
Sugars5g
Protein1g