SWEET POTATOES with HAZELNUTS in thin pie
The fine tart is a tart without a rim, it serves as a base for the preparations giving them a more pleasant presentation, service and providing a delicious crispiness. The so-called sweet potatoes because their flavor is sweet, cook quickly. So quickly that they crumble and are often pureed and cooked as such. They make wonderful gnocchi, beautiful soups but also delicious sweet creams but also desserts and cakes!
*The sweet potato is a tuber and needs to be peeled twice, the 1st time to remove the skin and the 2nd time to remove the remains of matte marks that remained after the 1st peeling.
**hazelnuts can be replaced by other nuts.
This recipe can be served warm or cold, then offer a vinaigrette to accompany it.
Per person :
For the thin pie dough, 1 disc of unsweetened shortcrust pastry
1 peeled sweet potato*
1 tbsp fat (butter, clarified butter or oil)
Salt and pepper
2 tbsp crushed hazelnuts**
Prepare a disk of shortcrust pastry, brush it with a little milk and beaten egg and cook it. Meanwhile, put the butter (melted) or oil in a pan and set aside (without heating). Cut the potato into small pieces, place them in the pan. Season with salt and pepper and stir so that each piece is coated in fat. Then cook, stirring often. 5 to 8 min should be enough (it all depends on the size of the pieces!). On top of the disc of cooked dough, sprinkled with 1 tbsp of hazelnuts, spread the potato preparation then spread the rest of the hazelnuts on top and serve. Nice kitchen to all, Régine