DES Brie and Sweet Potato Tart in a Maple Pecan Crust

Brie and Sweet Potato Tart in a Maple Pecan Crust


1/4 cup butter
1 cup flour
1/2 cup crushed pecans
1  egg yolk
2  tsp chilled water
1/4 cup maple syrup
6 oz.brie cheese
2 cups sliced, cooked sweet potatoes
1 tbsp packed brown sugar
1 tsp cinnamon
1 tsp salt
1 cup crumbled goat cheese


Using a mixer or food processor, blend butter into flour and pecans until coarse crumbs form. Add egg yolk and water, and process until dough begins forming. Knead on lightly floured surface until smooth, then wrap and chill for 30 minutes. 

Preheat oven to 400. Roll out pastry on a floured surface and place in a tart dish. Prick with fork to prevent puffing and bake for 15-20 minutes or until golden. Reduce oven temperatures to 325.

Pour syrup over bottom of crust. Slice brie and place atop syrup. Cover with sliced sweet potatoes.

Sprinkle with brown sugar, cinnamon, and salt. Sprinkle with goat cheese. Bake 15 minutes. Slice into wedges and serve.  Credits: Joni Hilton Rocklin, CA

Serving Size: 6