The sweetness of yams and sautéed shallots, the creamy tartness of goat cheese, the zip of parmesan, and a sprinkle of thyme make this savory, aromatic tart perfect served as an appetizer, as a light meal, or as a side dish.
Our CSA (Full Circle Farm) sends a regular delivery of fruits and vegetables to our remote home in Arctic Alaska. In addition to the fresh, organic produce, they insert a recipe flyer into each box. Every recipe we’ve tried has been fantastic. And just in time for Thanksgiving, their test kitchen absolutely nailed a savory vegetable tart. Although we used yams, a number of substitutes came to mine as we were enjoying this tart with falling-off-the-bone tender pork ribs that Jack had slow cooked in the oven. Carrots, turnips, and especially parsnips would all work well. We love parsnips!
Yam, Goat Cheese and Shallot Tart
- 3 tbsp olive oil
- 1/4 cup shallots, finely chopped
- 1 1/4 lb yams, peeled and thinly sliced
- 1 tbsp thyme
- 3/4 tsp salt
- 1/2 cup parmesan cheese, freshly grated
- 1 cup goat cheese, crumbled
- Preheat oven to 400 degrees F.
- In a medium pan, heat olive oil over medium-high heat. Add shallots and sauté until soft (about 2-3 minutes). Remove from heat and set aside.
- Grease a springform pan.
- Place yam slices in overlapping layers, starting at outer edge and spiraling inwards to make one layer.
- Sprinkle some of the thyme, shallots, cheeses, salt and pepper.
- Repeat process 3 times to create 3 layers.
- Cover top of tart with cheese.
- Bake until top is golden brown and tart is easily pierced with a fork, about 45 minutes.
- Let cool in pan for 10 minutes.
- Remove from pan and cut into wedges to serve.