Sweet Potato Fondue Tart
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Sweet Potato Fondue Tart

Sweet Potato Fondue Tart

Sweet potatoes and eggplant top our flaky puff pastry sheet, finished with a creamy, cheesy fondue sauce.

Servings: 12 servings (1 serving = 1 piece)
Prep
INGREDIENT
WEIGHT
MEASURE
Fondue
INGREDIENT
WEIGHT
MEASURE
White wine
1 lb
2 cups
Water, cool approx. 72°F
2 Tbsp
Cornstarch
2 Tbsp
Heavy whipping cream
1 lb 2.00 oz
2 cups
Emmental cheese, shredded
4 oz
1 1/2 cups
Brie de France cheese, chopped
4 oz
1 cup
Maple syrup
1.50 oz
3 Tbsp
Kosher salt
1 tsp
White pepper, ground
1/8 tsp
Cardamom, ground
1/8 tsp
Cinnamon, ground
1/8 tsp
Assembly
INGREDIENT
WEIGHT
MEASURE
Eggplant, peeled, halved, 1/4-inch slices
14 oz
6 cups
Sweet potatoes, fresh, peeled, 1/8-inch slices
14 oz
4 cups
Emmental cheese, shredded
3 oz
1 1/4 cups
Prep
  1. Thaw puff pastry sheet, covered, either 15-30 minutes at room temp. until flexible or refrigerate overnight.
  2. Place dough in heavily greased half sheet pan; press into corners and up sides; dock dough.
  3. Set aside or refrigerate until needed.
Fondue
  1. Cook wine in heavy-bottomed sauce pan on low heat until reduced to 1/3 of starting amount.
  2. Stir water and cornstarch together in separate bowl; pour slowly into wine while stirring with whisk.
  3. Bring to a boil and hold for 2 minutes; add heavy whipping cream.
  4. Simmer, stirring frequently, until reduced by half or sauce slowly drips from back of spoon.
  5. Remove from stove and stir in cheeses, maple syrup, salt, pepper, cardamom and cinnamon; transfer mixture to blender.
  6. Blend for approx. 20 seconds, stop and scrape sides; blend for an additional 20 seconds or until smooth.
  7. Hold warm for assembly or refrigerate and rewarm until soft when needed.
Assembly
  1. Alternate using eggplant and sweet potato slices, placing into 4 rows on pastry dough; overlap as needed to cover evenly.
  2. Pour fondue sauce over top to cover evenly; cover with foil and bake as directed below.
BAKE:
TEMP
TIME
Convection Oven*
350°F
60-70 minutes
Standard Oven
375°F
60-70 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 30 minutes of baking.
  1. Uncover pan and top with 1 cup Emmental cheese; bake an additional 5 minutes.
  2. Cool completely before removing from pan to portion.
Serving
  1. Place cooled slice on microwave-safe plate; heat until warm, approx. 45 seconds.
  2. Serve immediately.

  • Tip: Top with a pinch of flaked sea salt if desired before serving. Note nutrition information may change. Make it a meal and serve with a spring mix side salad if desired.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 piece
Calories
410
Calories from Fat
270
% Daily Value
Total Fat
30g
46%
Saturated Fat
17g
87%
Trans Fat
1/2g
Cholesterol
70mg
23%
Sodium
250mg
10%
Total Carbohydrate
23g
8%
Dietary Fiber
2g
9%
Sugars
6g
Protein
10g
Vitamin A
110%
110%
Vitamin C
0%
0%
Calcium
20%
20%
Iron
2%
2%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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