Serves 6
60 min
Sweet Potato, Ham and Swiss Tart
Recipe GLPReab77fcd031760
A savory tart featuring roasted diced sweet potatoes, smoky black forest ham, and melted Swiss cheese in a custard filling. The combination of sweet potatoes with thyme and a hint of nutmeg creates a sophisticated, comforting dish perfect for brunch or a light dinner. Blind-baked pie crust ensures a crispy bottom, while the creamy egg and half-and-half custard binds everything together beautifully.
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Ingredients
9-inch pie crust
1 small sweet potato, diced into ½-inch cubes (about 1 cup)
1 tablespoon unsalted butter
¼ cup sweet onion, diced
1 tablespoon fresh thyme, finely chopped
¾ cup black forest ham, diced
½ cup Swiss cheese, shredded
1 large egg
½ cup half-and-half cream
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
Pinch of freshly grated nutmeg
Directions
Preheat your oven to 375°F. Place the 9-inch pie crust in a tart pan, press it gently to fit, and blind bake (bake without filling) for 10 minutes. Remove from the oven and set aside on a wire rack to cool while you prepare the remaining ingredients.
Bring a pot of salted water to a boil. Add the diced sweet potato and cook for 5–10 minutes until fork-tender but still holding its shape. The potato should be cooked through but not mushy. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the diced sweet onion and fresh thyme, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
Gently stir the cooked sweet potato cubes into the onion mixture, tossing carefully to coat all pieces with the buttery herb mixture.
Remove the skillet from heat and fold in the diced black forest ham, mixing gently to distribute evenly throughout the potato mixture.
Spread the sweet potato and ham mixture evenly over the bottom of the cooled pie crust. Sprinkle the shredded Swiss cheese over the top.
In a small bowl, whisk together the large egg, half-and-half cream, kosher salt, black pepper, and a pinch of nutmeg until well combined and smooth.
Carefully pour the egg custard mixture over the potato and ham filling, allowing it to flow around the ingredients. Use the back of a fork to gently press down on the mixture so the custard distributes evenly and the ingredients stay submerged.
Bake the tart in the preheated 375°F oven for 15–20 minutes, until the custard is set but still slightly jiggly in the very center. The top should be light golden and the custard should register 160°F on an instant-read thermometer when tested in the center.
Remove the tart from the oven and allow it to rest for 15 minutes before slicing. This resting time allows the custard to finish setting and makes serving easier. Slice into 6 wedges and serve warm or at room temperature.
