We can’t say no to puff pastry everything at Haute Appetite. Mixing the savoury in baked goods is always a must so that we don’t have a sweet overload. Squash varieties are well known for being used in desserts (think pumpkin pie!) and we love how this Japanese Sweet Potato is used to create a delicately sweet yet savoury tart. Dotted with sesame seeds on top, this puffed tart is a Japanese-inspired dream.
Japanese Sweet Potato Tart
by Alyssa Noui
1 pkg frozen butter puff pastry (2 sheets)
1 medium japanese sweet potato
3 tablespoons butter
3 tablespoons almond milk
½ teaspoon vanilla extract
¼ teaspoon cinnamon
2 tablespoons muscovado sugar
1 egg yolk
1 teaspoon black sesame seeds
- Preheat oven to 425F
- Thaw puff pastry on the countertop or in the refrigerator. Keep chilled.
- Cut sweet potato into large chunks and steam for about 15 minutes or until soft. Remove from heat.
- While the sweet potato cooks, melt butter over medium heat until the milk solids just begin to brown. Turn heat off and cool.
- When potato is just able to be handled, remove skin, mash and pass through a strainer or ricer for smoother texture.
- Stir in browned butter, milk, vanilla, cinnamon and sugar until incorporated. Cool mixture until room temperature.
- Unfold puff pastry sheets onto a lightly floured surface or parchment paper. Spread mixture on one sheet, leaving a 1 inch border. Alternatively you can split the pastry lengthwise and make 2 rectangular tarts, spreading mixture and leaving a ½ inch border. On the unfilled sheets using a pastry roller or a knife, cut slits leaving a one inch border and spaced out top to bottom. Cover the mixture with this sheet and line up the corners and edges. Using a fork, press down along the rim to seal the edges. Brush with egg wash and garnish with black sesame seeds. Bake for 15-20 minutes, until golden brown and puffed.