Sweet Potato & Prosciutto Tartlets

Sweet Potato & Prosciutto Tartlets

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.
  • 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
  1. Preheat oven to 400°. Spray 8 (4½×2½-inch) fluted tartlet pans with baking spray with flour.
  2. 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.
  3. 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.
  4. Bake tartlet shells until very lightly browned, approximately 6 minutes. Let cool completely.
  5. Using a sharp knife, cut cheese into 1½×1-inch slices, approximately ¼-inch thick. Cut prosciutto into 2×1-inch pieces.
  6. 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.
  7. Bake tartlets for 7 minutes.
  8. Turn oven down to 350°.
  9. 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.
  10. Garnish with fresh thyme, if desired. Serve immediately.
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.
  • 1 medium red onion, quartered
  • 1 clove garlic
  • 1 teaspoon olive oil
  • ¼ teaspoon fine sea salt
  1. Preheat oven to 425°. Line a rimmed baking sheet with foil.
  2. 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.
  3. Bake until onion is tender, 30 to 35 minutes. Let cool completely.
  4. Place roasted onion in the container of a blender or the work bowl of a food processor. Blend until smooth.
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.




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