Yam, Goat Cheese and Shallot Tart

yam goat cheese tart_n

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


  1. Preheat oven to 400 degrees F.
  2. 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.
  3. Grease a springform pan.
  4. Place yam slices in overlapping layers, starting at outer edge and spiraling inwards to make one layer.
  5. Sprinkle some of the thyme, shallots, cheeses, salt and pepper.
  6. Repeat process 3 times to create 3 layers.
  7. Cover top of tart with cheese.
  8. Bake until top is golden brown and tart is easily pierced with a fork, about 45 minutes.
  9. Let cool in pan for 10 minutes.
  10. Remove from pan and cut into wedges to serve.

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