Balsamic Sweet Potato and Walnut Pie

This is what I came up with: diced carrots and sweet potatoes glazed with a balsamic reduction, roasted, and baked into a walnut tart shell along with some gorgonzola cheese. And how do I feel about it? I am eating it. It tastes good and is very flavorful. I’m moderately convinced it’s good for me. I would eat it again, although I think I would make it as a pot pie instead. I wish the walnuts had come through more, so I might play with that next time. And the last minute addition of a gorgonzola-brown-sugar topping really kicked it up a notch. You should try it and let me know what you think.

The specifics of Trevor’s challenge where this: use the sweet potatoes and the carrots in a tart that doesn’t have an egg filling (i.e. quiche is cheating.)  Don’t use recipes.  Make it delicious.  Don’t tell anyone I’m associated with this (muahaha).

Balsamic Sweet Potato and Walnut Pie

(Original recipe.  There’s carrots in it too, but I couldn’t bring myself to put carrot and pie in the same sentence.)

For the crust:

• 1/2 c. walnut pieces
• 1 c. flour
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 3 TBS butter, cut into pieces and chilled
• 6-8 TBS cold water

1. Preheat oven to 400°F.
2. Toast walnut pieces in pan over medium heat, or in preheating oven in pie dish for 5-7 minutes, until fragrant.
3. In a food processor, pulse together flour, toasted walnuts, salt, and cinnamon, until blended.  Add cold butter and pulse into mixture is mealy, with pea-sized chunks.
4. Transfer flour mixture to large bowl, and add chilled water 1 TBS at a time, stirring gently with a fork after each addition.  Add water until dough comes together to form a loose ball.
5. Wrap dough in plastic wrap and chill for at least half an hour.
6. Roll dough out to 1/4 inch thick on lightly floured surface.  Transfer crust to pie plate, and bake for 10-15 minutes.  No need for foil and pie weights; the walnuts make the crust dense enough that it doesn’t bubble.

For the filling:

• 1/3 c. balsamic vinegar
• 1/3 c. red wine
• 1 TBS honey
• 1/2 tsp. kosher salt
• 1 TBS butter
• 7-10 medium-large carrots, peeled and cubed
• 1-2 sweet potatoes, peeled and cubed
• 2 TBS olive oil
• 1/3 c. gorgonzola cheese crumbles
• 2 TBS brown sugar

1. In a small saucepan over medium-high heat, bring vinegar, red wine, honey, and salt to a boil.  Simmer, stirring frequently, for 8-12 minutes, until it has reduced to about 1/2 c. and is slightly thicker.  Add butter, continue to cook for one minute, and remove from heat.
2. Place prepared sweet potato and carrot chunks in a large roasting pan.  Drizzle with olive oil and vinegar reduction.  Stir to coat.
3. Roast vegetables (400°F, from pie crust step) for 45-60 minutes, until fully tender, stirring halfway through to prevent burning.
4. When vegetables are done, remove and place in pie crust, draining excess liquid (don’t put the extra vinegar in your pie or it will disintegrate).  Sprinkle with gorgonzola and brown sugar, and return to oven for 5-10 minutes, or until cheese and brown sugar have melted.