Layers of sweet potato, prosciutto, and cheese top a rich purée of roasted red onion in these savory, puff-pastry tartlets.
Sweet Potato & Prosciutto Tartlets
Serves: 8
While we used Brie cheese, Roblochon cheese is iconically Alpine and would be a preferred substitute, if available.
Ingredients
- 1 (17.3 oz) package frozen puff pastry sheets, thawed (2 sheets)
- 1 small sweet potato, peeled
- 1 teaspoon olive oil
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 1 (8-ounce) wheel Brie cheese
- 4 ounces sliced prosciutto
- ½ cup Roasted Red Onion Purée (recipe follows)
- Garnish: fresh thyme
Instructions
- Preheat oven to 400°. Spray 8 (4½×2½-inch) fluted tartlet pans with baking spray with flour.
- Using a sharp knife, slice sweet potato into ⅛-inch slices. Place in a medium bowl. Toss sweet potatoes in olive oil, salt, and pepper.
- Working with 1 puff pastry sheet at a time, roll puff pastry to a ⅛-inch thickness. Using a sharp knife, cut 4 (5×3-inch) rectangles from puff pastry sheet. Repeat with remaining puff pastry sheet. Press a pastry rectangle into each prepared tartlet pan. Using the wide end of a chopstick, press dough into indentations in sides of pans. Using a fork, lightly prick bottoms of dough. Place tartlet pans on a rimmed baking sheet. Freeze until firm, approximately 20 minutes.
- Bake tartlet shells until very lightly browned, approximately 6 minutes. Let cool completely.
- Using a sharp knife, cut cheese into 1½×1-inch slices, approximately ¼-inch thick. Cut prosciutto into 2×1-inch pieces.
- Fill bottom of each tartlet shell with 2 teaspoons Roasted Red Onion Purée. Starting at a short end of tartlet shells, layer a sweet potato slice, a prosciutto piece, and a cheese slice. Continue layering until each tartlet shell is filled with 3 sweet potato slices, 3 prosciutto pieces, and 3 cheese slices.
- Bake tartlets for 7 minutes.
- Turn oven down to 350°.
- Bake tartlets until pastry is golden brown and cheese melts, 8 to 10 minutes. Let tartlets cool for 10 minutes. Carefully remove tartlets from pans.
- Garnish with fresh thyme, if desired. Serve immediately.
Notes
Make-Ahead Tip: Tartlets can be assembled earlier in the day, placed in a single layer in an airtight container, and refrigerated. Bake just before serving.
Roasted Red Onion Purée
Oven-roasting any vegetable adds marvelous depth of flavor, and that is definitely the case with red onion, the centerpiece of this recipe. While intended as a filling for our Sweet Potato & Prosciutto Tartlets, it would also be delicious as a sandwich spread.
Ingredients
- 1 medium red onion, quartered
- 1 clove garlic
- 1 teaspoon olive oil
- ¼ teaspoon fine sea salt
Instructions
- Preheat oven to 425°. Line a rimmed baking sheet with foil.
- In a medium bowl, stir together red onion, garlic, olive oil, and salt. Place mixture on prepared baking sheet. Gather foil and encase onion mixture completely.
- Bake until onion is tender, 30 to 35 minutes. Let cool completely.
- Place roasted onion in the container of a blender or the work bowl of a food processor. Blend until smooth.
Notes
Make-Ahead Tip: Roasted Red Onion Purée can be made up to 3 days in advance, transferred to an airtight container, and refrigerated. Let come to room temperature just before using.
