Quick and Easy Sweet Potato Tarte Tatin
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- Medium round baking pan
INGREDIENTS
- 2 medium sweet potatoes, peeled and cut into 1” slices
- 1 leek, cut into 1” slices
- 6 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons honey
- 1 puff pastry sheet
- Thyme
INSTRUCTIONS
- Preheat the oven to 355°F (180°C).
- Heat 4 tablespoons of olive oil in a pan and add salt, black pepper, and the leek. Cook for about 5 minutes while stirring, then remove from heat.
- Place parchment paper on a baking sheet, sprinkle it with honey and 2 tablespoons of olive oil. Arrange the sweet potato slices on it, and add the cooked leek on top. Cut the puff pastry into a circle and poke holes in it with a fork; then, place it on top of the leek. Bake for about 45 minutes.
- Transfer it onto a plate and sprinkle a little thyme.
MY NOTES
FAQ
What can I substitute for leeks in this recipe?
Consider using finely chopped onions or shallots. They provide a similar mild, sweet onion flavor that complements the sweet potatoes nicely. You can also experiment with chives or scallions for a milder taste.
How do I store and reheat this sweet potato tarte tatin?
First, let the dish cool to room temperature, then store it in an airtight container in the refrigerator for up to three days. You can also freeze wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn and place it in an airtight container or a freezer-safe bag. Freezing can extend its shelf life for up to 2-3 months.
To reheat, you have a couple of options. The oven is preferable for maintaining the pastry’s crispiness; preheat it to 350°F (175°C) and warm the tarte tatin for about 15-20 minutes (or more if frozen). Alternatively, you can use a microwave for individual portions, but be cautious not to overheat, as it may make the pastry soggy.
How to prevent the sweet potato tarte tatin from getting soggy
To maintain its flakiness, it’s essential to preheat your oven adequately. Additionally, be sure to cook the leek and sweet potato mixture thoroughly before adding the puff pastry. Creating a barrier between the pastry and the filling, like a layer of honey or a sprinkle of breadcrumbs, helps absorb excess moisture and keeps the pastry crisp. Finally, avoid overcrowding the pan, as excess moisture can accumulate.
