Years of experience in the kitchen have taught me that certain things should just work. That’s a skill I really value no that I need to come up with lots of recipes everyday for The Chew. Last fall, I I wanted to make a hearty savory autumnal tart that still had a hint of sweetness. Sweet Potato can be as sweet and solid as the apples used in a traditional tarte tatin and holds up beautifully when flipped out of a skillet. Plus, it slices like a dream. This is the kind of pretty dish that ;ooks like it takes more effort than it really does. If you’ve ever searched for a Thanksgiving main dish that can rival turkey, you’ve come to the right recipe.
Makes 2 (9- by 13-inch) cobber crusts or 2 (9-inch round) pie crusts
For more years than I can count, I’ve been making this flaky, tender all-butter crust. It’s my go-to and the technique below has been perfected from years of mixing and rolling.
1 tablespoon sugar
1 teaspoon table salt
1/3 cup cold water
2 cups all-purpose flour
1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch cubes
1. Chill the bowl and paddle attachment of a standing electric mixer until cold. Dissolve the sugar and salt in the water and chill until cold. In the chilled bowl, combine the flour and butter and toss until well coated. Mix on low speed until the butter forms pea-sized pieces. Add the water all at once, increase the speed to medium, and beat just until the dough comes together.
2. Flatten the dough into two 1-inch-thick rectangles for cobbler crust or two 1-inch-thick round disks for pies. Wrap the dough tightly in plastic wrap and chill until firm, at least 30 minutes or up to 1 day. You can also freeze the dough for up to 3 months.
All-purpose flour, for rolling
1 round Carla’s Crust
1 (4 1/4-pound) Sweet Potato, peeled, halved lengthwise, seeded, and cut into 1/4-inch slices
1 medium onion, cut in half and thinly sliced
3 garlic cloves, sliced
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons fresh lemon juice
1 1/2 tablespoons honey
1 teaspoon freshly grated lemon zest
1 1/2 teaspoons fresh thyme leaves
1 teaspoon chopped fresh sage leaves
1. Preheat the oven to 400DF.
2. On a lightly floured surface, with a lightly floured rolling pin, roll the dough round into a 10-inch circle. Transfer to a parchment paper-lined baking sheet and refrigerate.
3. In a large bowl, toss the Sweet Potato, onion, garlic, oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Divide between 2 half sheet pans and spread evenly.
4. Bake until lightly browned and still slightly firm to the touch, about 25 minutes. Cool slightly on wire racks. Turn the oven down to 375 DF.
5. In a 9-inch cast iron skillet, melt the butter over medium heat. Add the lemon juice and honey and stir until bubbly. Remove from the heat and stir in the lemon zest, thyme, sage, and a pinch each of salt and pepper.
6. Layer the roasted Sweet Potato over the honey in concentric circles, stacking the layers all the way to the top of the pan. Make the first layer extra pretty because the bottom of the pan will be inverted and presented as the top. Center the pastry round on top, tucking the edges in loosely.
7. Bake until the crust is light golden brown, about 30 minutes. Cool on a wire rack for 15 minutes, then very carefully invert onto a serving plate.