Sweet Potato Fondue Tart
- Ingredients:15
- Servings:12
- Calories per serving:410
Sweet Potato Fondue Tart
- Ingredients:15
- Servings:12
- Calories per serving:410
Sweet potatoes and eggplant top our flaky puff pastry sheet, finished with a creamy, cheesy fondue sauce.
Ingredient
Prep
| Ingredient | Weight | Measure |
|---|---|---|
| Pillsbury’s Best™ Puff Pastry Dough Sheet (05123) | ---Value Not Available | 1 each |
Fondue
| Ingredient | Weight | Measure |
|---|---|---|
| White wine | 1 lb | 2 cups |
| Water, cool approx. 72°F | ---Value Not Available | 2 Tbsp |
| Cornstarch | ---Value Not Available | 2 Tbsp |
| Heavy whipping cream | 1 lb 2.00 oz | 2 cups |
| Emmental cheese, shredded | 4 oz | 1 1/2 cups |
| Brie de France cheese, chopped | 4 oz | 1 cup |
| Maple syrup | 1.50 oz | 3 Tbsp |
| Kosher salt | ---Value Not Available | 1 tsp |
| White pepper, ground | ---Value Not Available | 1/8 tsp |
| Cardamom, ground | ---Value Not Available | 1/8 tsp |
| Cinnamon, ground | ---Value Not Available | 1/8 tsp |
Assembly
| Ingredient | Weight | Measure |
|---|---|---|
| Eggplant, peeled, halved, 1/4-inch slices | 14 oz | 6 cups |
| Sweet potatoes, fresh, peeled, 1/8-inch slices | 14 oz | 4 cups |
| Emmental cheese, shredded | 3 oz | 1 1/4 cups |
Instructions
- Prep
Thaw puff pastry sheet, covered, either 15-30 minutes at room temp. until flexible or refrigerate overnight.
Place dough in heavily greased half sheet pan; press into corners and up sides; dock dough.
Set aside or refrigerate until needed.
- Fondue
Cook wine in heavy-bottomed sauce pan on low heat until reduced to 1/3 of starting amount.
Stir water and cornstarch together in separate bowl; pour slowly into wine while stirring with whisk.
Bring to a boil and hold for 2 minutes; add heavy whipping cream.
Simmer, stirring frequently, until reduced by half or sauce slowly drips from back of spoon.
Remove from stove and stir in cheeses, maple syrup, salt, pepper, cardamom and cinnamon; transfer mixture to blender.
Blend for approx. 20 seconds, stop and scrape sides; blend for an additional 20 seconds or until smooth.
Hold warm for assembly or refrigerate and rewarm until soft when needed.
- Assembly
Alternate using eggplant and sweet potato slices, placing into 4 rows on pastry dough; overlap as needed to cover evenly.
Pour fondue sauce over top to cover evenly; cover with foil and bake as directed below.
| Bake | Temp | Time |
|---|---|---|
Convection Oven* |
350°F |
60-70 minutes |
Standard Oven |
375°F |
60-70 minutes |
*Rotate pans baked in convection oven one-half turn (180°) after 30 minutes of baking.
- Step 4
Uncover pan and top with 1 cup Emmental cheese; bake an additional 5 minutes.
Cool completely before removing from pan to portion.
- Serving
Place cooled slice on microwave-safe plate; heat until warm, approx. 45 seconds.
Serve immediately.
Recipe Tips
- Tip: Top with a pinch of flaked sea salt if desired before serving. Note nutrition information may change. Make it a meal and serve with a spring mix side salad if desired.
Nutrition Facts
- Calories410
- Total Fat30g
- Protein10g
- Total Carbohydrate23g
- Sugars6g
Servings: 12
Serving Size: 1 piece
Amount Per Serving Calories : 410
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 30g | 46% |
| Saturated Fat | 17g | 87% |
| Trans Fat | ½g | % Value Not Available |
| Monounsaturated Fat | 6g | % Value Not Available |
| Polyunsaturated Fat | ½g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 70mg | 23% |
| Sodium | 250mg | 10% |
| Total Carbohydrate | 23g | 8% |
| Dietary Fiber | 2g | 9% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 1g | % Value Not Available |
| Sugars | 6g | % Value Not Available |
| Protein | 10g | % Value Not Available |
| Vitamin D | Value Not Available | 2% |
| Calcium | Value Not Available | 20% |
| Iron | Value Not Available | 2% |
| Potassium | 270mg | 8% |
| Vitamin A | Value Not Available | 110% |
| Vitamin C | Value Not Available | 0% |
| Vitamin E | Value Not Available | 4% |
| Thiamin | Value Not Available | 4% |
| Riboflavin | Value Not Available | 15% |
| Niacin | Value Not Available | 2% |
| Vitamin B6 | Value Not Available | 8% |
| Folic Acid | Value Not Available | 6% |
| Vitamin B12 | Value Not Available | 10% |
| Pantothenic Acid | Value Not Available | 6% |
| Phosphorus | Value Not Available | 15% |
| Magnesium | Value Not Available | 6% |
| Zinc | Value Not Available | 8% |
| Manganese | Value Not Available | 15% |
| Selenium | Value Not Available | 10% |
| Copper | Value Not Available | 4% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
Exchanges
- Starch 1,
- Fruit 0,
- Other Carbohydrate ½,
- Skim Milk 0,
- Low-Fat Milk 0,
- Milk 0,
- Vegetable ½,
- Very Lean Meat 0,
- Lean Meat 0,
- Medium-Fat Meat 0,
- High-Fat Meat 1,
- Fat 4&½,
- Fruits 0c,
- Vegetables ½c,
- Grains 0oz-eq,
- Meat & Beans 0oz-eq,
- Dairy ½c,
- Fats & Oils 0tsp
Carbohydrate Choice
- Carbohydrate Choice1&½
