In a similar fashion to the Rosemary & Sage Tomato Tart, I am making another tart with a sweet potato crust. However, this time I switched out the regular sweet potatoes with a purple variation for a big splash of color and added a couple different truffle seasonings. If you do not have these seasonings or cannot find them at the store, you can definitely make the crust without them. Also, for those of us on a budget when we go to the grocery store, ain't nobody got the funds to go out and purchase actual foraged truffles. Depending on the variety, they can be as much as an entire grocery bill!
That all being said, this crust will be used as part of a Truffle "Mac" n' Cheese Tart that I am conjuring up based off of the White Bean & Spinach "Mac" n' Cheese I made in the past.
INGREDIENTS
2 large purple sweet potatoes, peeled & grated
½ tbsp truffle Italian seasoning
½ tbsp fresh rosemary, finely diced
½ tbsp fresh sage, finely diced
½ tsp black pepper
1 tsp truffle salt
¼ tsp red pepper flakes, optional
1 large egg
DIRECTIONS
Set oven rack in the middle level. Preheat oven to 450°F.
In small batches, place the grated sweet potato in the middle of a large piece of cheesecloth. Gather the four corners of the cheesecloth and squeeze as much of the moisture out of the sweet potatoes as possible.
In a medium bowl, whisk together the egg, truffle seasoning, truffle salt, rosemary, sage, black pepper, and red pepper flakes. Add the sweet potatoes and mix until well combined.
Press the sweet potato mixture into the bottom and up the sides of a 9-inch tart pan forming about a ¼-inch layer.
Place the pan on a rimmed baking sheet and bake for about 20 minutes. Remove from oven and allow to cool in the tart pan. Set aside.
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