These tarts combine some simple flavors to make a special appetizer! This is a bit time consuming if you roast the garlic and make the dough yourself, but it is definitely worth it.
- 2 cups unbleached all-purpose flour
- 1 small sweet potato or 1/2 large sweet potato, peeled
- 1 tbsp. sour cream
- 1 tsp. salt
- 1 tsp. sugar
- 1 1/2 sticks (12 tbsp.) cold unsalted butter, cubed
- 2 tsp. finely chopped rosemary
- 1 clove garlic, finely grated
- 1/4 tsp. ground black pepper
- 1/4 cup cold water
- 2 Spanish onions, thinly sliced
- 1 granny smith apple, grated
- 1 head of garlic
- 4 tbsp. olive oil
- 2 tbsp. balsamic vinegar (or a cider vinegar)
- 1/5 cup all-purpose flour for dusting
Finely grate the sweet potato (you will need 1/2 cup). Place on a cheesecloth or clean kitchen towel and squeeze to remove as much liquid as you can.
In a food processor, pulse sweet potato, flour, salt, sugar, pepper, butter, grated garlic, and rosemary. Add sour cream, and pulse to combine. With the processor running, add cold water slowly, processing until dough comes together (about 10-15 seconds). Shape into a disk, and wrap in plastic. Refrigerate for at least 30 minutes (or up to 2 days).
Directions-Topping and Assembly:
Prepare roasted garlic (can be done in advance)–preheat oven to 350°F. Cut top 1/4 inch off head of garlic to expose cloves. Add 1 tbsp. oil and sprinkle with salt and pepper. Turn garlic cut side up and wrap tightly with aluminum foil. Bake until garlic skins are golden brown and cloves are tender, about 55 minutes. Cool and the squeeze garlic cloves from skins.
In a skillet, add remaining oil on medium heat. Add onions and few dashes of salt, cook for 10 minutes or until they begin to soften. Then add grated apples, and vinegar, and cook for another 5 minutes. Remove from heat.
Preheat oven to 350°F. On a lightly floured surface, roll out dough to 1/8 inch thick. Cut out six 7-inch circles, and gather scraps to re-roll dough if needed. Place circles on parchment-lined baking sheets.
Evenly spread thin layer of roasted garlic on dough circles, leaving ~1 inch border. Evenly distribute cooled onion-apple mixture on circles. Fold in and crimp dough edges with your fingers.
Bake tarts for about 40 minutes, or until edges begin to turn golden brown. Serve warm and enjoy!