Savory Free-Form Sweet Potato Tart

Ingredients

• Butter for greasing baking sheet
• 2 tablespoons olive oil
• 1 medium red onion, chopped
• 2 tablespoons minced garlic
• Salt and black pepper
• 1 tablespoon chili powder
• ¼ cup tomato paste
• 2 pounds sweet potatoes, peeled and grated, about 4 cups
• Savory pie crust dough, chilled but not rolled (see recipe)

8 – 10 servings

Preparation

1. Preheat oven to 375 degrees. Grease a large rimless baking sheet or line it with a piece of parchment paper.
2. Put oil in a small skillet over medium-high heat. Add onion and cook, stirring occasionally, until softened, 2 or 3 minutes; add garlic, stirring constantly, and cook for another minute. Sprinkle with salt and pepper, then stir in chili powder and tomato paste. Cook and stir until fragrant, less than a minute; then toss with sweet potatoes. Set aside.
3. Roll pie crust into a circle at least 12 inches in diameter; it is O.K. if it’s not perfectly round. Use rolling pin to transfer it to prepared baking sheet. Toss sweet potato mixture again; taste and adjust seasoning if necessary. Carefully spread it on crust, leaving about 3 inches free all the way around edge. Fold sides up over filling. You should have a big circle open in top. Press down gently to flatten tart a bit.
4. Bake tart until crust is nicely browned and insides are bubbly, 45 to 50 minutes. Cool a bit before slicing or serve at room temperature.

1 hour 30 minutes