Sweet Potato Cake

We have another new recipe with sweet potatoes! For the preparation, we used the V6 Slicer.

Ingredients:

Crust

• ¾ cup walnuts
• 1 ¼ cups whole wheat pastry flour
• 1 ¼ cups all-purpose flour, plus more for dusting
• 2 tablespoons chopped fresh thyme and/or rosemary
• ¾ teaspoon salt
• ¾ teaspoon freshly ground pepper
• ½ cup extra-virgin olive oil
• 7 tablespoons ice-cold water

Filling

• 700 g sweet potatoes, peeled and sliced into 1/4-inch thick rounds
• 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
• ½ teaspoon salt
• ¼ teaspoon freshly ground pepper
• 1 ½ cups thinly sliced red onions
• 1 cup shredded cheddar cheese
• 1 large egg white mixed with 1 teaspoon water
• 1 teaspoon chopped fresh thyme and/or rosemary

Preparation:

Preheat the oven to 220 degrees Celsius.

Prepare the crust: Grind the walnuts in a food processor until finely ground. In a large bowl, combine the whole wheat flour, all-purpose flour, 2 tablespoons of thyme and/or rosemary, 3/4 teaspoon of salt, and 3/4 teaspoon of pepper. Make a well in the center and add 1/2 cup of oil and water. Gradually stir the wet ingredients into the dry ingredients, forming a soft dough (it will appear moister than other types of dough). Knead the dough in the bowl until it comes together.

Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 15 minutes or up to 3 days.

Prepare the filling: In a large bowl, mix the sweet potatoes, 1 tablespoon of oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Spread the mixture on three-quarters of a large rimmed baking sheet. Toss the onion in the bowl with 1 teaspoon of oil. Spread it evenly on the remaining quarter of the baking sheet. Roast for 10 minutes. Remove from the oven. Reduce the temperature to 180 degrees Celsius.

Line a work surface with parchment paper or a non-stick baking mat, lightly dust with flour, and sprinkle flour on top of the dough. Roll out the dough into a rustic 15-inch circle, adding more flour as needed to prevent sticking. Place the crust on a baking sheet using the parchment paper or baking mat.

Evenly distribute the cheese on the crust, leaving a 2-inch border. Arrange the larger sweet potato slices in an overlapping ring on top of the cheese, leaving the 2-inch border. Place the onion slices in another ring closer to the center. Form an overlapping circle in the center of the crust with the remaining sweet potato slices. Lift and fold the edges of the crust over the filling, folding the dough as needed; the filling will not be completely covered. Brush the crust with the egg white. Drizzle the vegetables with the remaining 1 teaspoon of oil and sprinkle with 1 teaspoon of thyme and/or rosemary.

Bake the tart until lightly browned around the edges, about 50 minutes. Let cool for 10 minutes before slicing.