Every year when Thanksgiving rolls around, I always have ideas about which new dish I should cook for the family dinner. I want to get out of the typical menu box and try something we have never had before.
However, I have learned not to mess with it finally. I understand that the whole year long, the family waits for this menu. I have actually come to the same point with the rest of the family: crave for Mom’s dressing, want to see green bean casserole (I can do without the fried onion topping though), butternut squash casserole (Jennifer, you don’t have to wait until Thanksgiving, if you know what I mean!:) ) and deviled eggs (Hi Jen’s mom, Debbie – waving at you!).
Sweet potato casserole, though, is another story. I still have not been able to get used to very very sweet, sweet potato casserole with all the marshmallows or candied nuts on it.
So this year, I decided to introduce the change very subtly. A light bulb went off when I saw these little tartlets in Holly’s book, Tart Love and decided to make it instead of casserole. It included only a small amount of honey for sweetness and chipotle gives a little kick to the candied nuts. Slightly bitter arugula waiting on the bottom of the tart makes it all very surprising taste combination.
Thankfully, I made two 9 inch tarts which ended up feeding many people over four day Thanksgiving weekend. I skipped the ham part because we were roasting a big turkey anyway. With a big green salad, two slices make a nice dinner as well.
I think, I will make sure this sweet potato tart finds its place on the yearly Thanksgiving table first before I make another change. But I really don’t think it will be a tough battle.
Tasso Tussled Sweet Potato and Arugula Tart
From Tart Love by Holly Herrick
Master Savory Tart (2-9 inch tarts)
- 2-1/2 cups White Lily all purpose flour
- 2 teaspoons sea salt or kosher salt
- 2 sticks (1 cup) unsalted butter (cold, cut into 1/4 inch cubes)
- 3 tablespoons of ice cold water or just enough to hold the dough together
See instructions/tips to make the tart dough in this post
After rolling it out and chilling one 9-inch tart, put aluminum foil to cover the tart bottom and the sides, put pie weights in. Bake in preheated 375 degree oven for 20 min. Remove the pie weights and the foil, brush with egg wash and bake additional 20 minutes. Cool.
Filling: (for one tart)
- 1 tablespoon olive oil
- 1 cup 1/4 inch cubed tasso ham (or bacon, pancetta etc. I skipped the meat because I was serving with a big serving of turkey)
- 4 cups coarsely chopped arugula, stems removed
- Salt and pepper to taste
- 2 large sweet potatoes (roasted until done and flesh scooped out into a mixing bowl)
- 1/2 teaspoon salt and pepper
- 2 tablespoons of honey
- 1/2 teaspoon of ground cinnamon
- 1/2 cup half and half
- 1 egg
Candied Nuts: Saute 1 cup of chopped pecans in 1 tablespoon butter with salt, pepper, 1/2 teaspoon ground chipotle pepper and 2 teaspoons granulated sugar
1. If using ham, brown it in a pan in 1 tablespoon olive oil.
2. Add arugula to the pan, and stir to coat. Once it starts to wilt, turn the heat off . Salt and pepper to taste. Line the bottom of the prebaked tart with this mix.
3. Mix roasted potatoes, salt, pepper, honey, cinnamon, half&half and egg in the mixing bowl and beat for 2 minutes at medium high.
4. Pour it over the ham/arugula mixture in the tart. Bake in preheated oven at 375 degrees for about 40-45 minutes.
5. Once cooled, top with candied pecans.