Sweet Potato Goat Cheese Tart

While attending the 2012 Wine and Herb Food Pairing Festival in Niagara on the Lake in May, with our friends Tom and Kathy, we had the opportunity of sampling this great appetizer! The recipe was prepared by The Pie Plate Bakery and Cafe in nearby Virgil http://www.thepieplate.com/  and served at Reif Winery   http://www.reifwinery.com/

Sweet Potato Goat Cheese Tart (or Quiche)

1. THE POTATOES:

Roll pastry and line 9 inch French tart shell or 24 mini tarts. Pre-bake at 450 degrees using weights to prevent the pastry from bubbling up.

Peel and dice 3 – 4 large sweet potatoes. Place on a sheet pan and sprinkle generously with olive oil, tossing to coat.

Sprinkle with 1 Tablespoon Herbs de Provence, season with salt and pepper. Toss again.

Roast in 400 degree oven for about 10 minutes, stirring occasionally so potatoes cook evenly.

The potatoes should be soft when pierced with a fork and the edges should be caramelized. Remove from the oven and let cool slightly.

2. GOAT CHEESE FILLING:

130 gram package of goat cheese

1 Tablespoon olive oil

2 teaspoons Herbs de Provence

Combine these ingredients until smooth.

3. EGG FILLING:

5 large eggs

1/2 cup 10% cream

Beat together.

4. THE ASSEMBLY:

Crumble prepared goat cheese mixture evenly on bottom of tart shells.

Fill tart with prepared sweet potatoes chunks.

Pour egg mixture into tart slowly till it comes close to the top edge of the pastry.

Bake at 350 degrees for about 25-30 minutes or until tart souffles in the center (about 10 minutes for tarts).