{"id":7162,"date":"2020-01-24T13:03:33","date_gmt":"2020-01-24T18:03:33","guid":{"rendered":"http:\/\/mimbly.com\/wordpress\/?p=7162"},"modified":"2020-01-24T13:04:29","modified_gmt":"2020-01-24T18:04:29","slug":"sweet-potato-tart-with-blue-cheese-and-caramelized-onions-from-yankee-magazine","status":"publish","type":"post","link":"https:\/\/mimbly.com\/wordpress\/2020\/01\/24\/sweet-potato-tart-with-blue-cheese-and-caramelized-onions-from-yankee-magazine\/","title":{"rendered":"Sweet Potato Tart with Blue Cheese and Caramelized Onions from yankee magazine"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2020\/01\/Sweet-Potato-Tart-683x1024.jpg\" alt=\"\" class=\"wp-image-7163\" width=\"342\" height=\"512\" srcset=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2020\/01\/Sweet-Potato-Tart-683x1024.jpg 683w, https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2020\/01\/Sweet-Potato-Tart-200x300.jpg 200w, https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2020\/01\/Sweet-Potato-Tart-768x1152.jpg 768w, https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2020\/01\/Sweet-Potato-Tart.jpg 1000w\" sizes=\"auto, (max-width: 342px) 100vw, 342px\" \/><\/figure>\n\n\n\n<ul class=\"wp-block-list\"><li>1 recipe&nbsp;<a href=\"https:\/\/newengland.com\/today\/food\/desserts\/pies-pastries\/joanne-chang-extra-flaky-pastry-pate-brisee\/\" target=\"_blank\" rel=\"noreferrer noopener\">Extra-Flaky Pastry<\/a><\/li><li>2 medium sweet potatoes (about 12 ounces each)<\/li><li>1&nbsp;\u00bd tablespoons olive oil<\/li><li>2 large onions, sliced crosswise \u00bc inch thick<\/li><li>1&nbsp;\u00bd tablespoons balsamic vinegar<\/li><li>\u00bd teaspoon granulated sugar<\/li><li>\u00bd teaspoon kosher salt<\/li><li>\u00b2\u20443 cup plus \u00bc cup crumbled Gorgonzola dolce cheese (or blue cheese of your choice)<\/li><li>\u00b2\u20443 cup sour cream<\/li><li>\u00b9\u20443 cup chopped walnuts<\/li><li>1 egg white mixed with 1 tablespoon water<\/li><li>3 sprigs fresh thyme, plus more for garnish<\/li><\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Instructions<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">Preheat the oven to 400\u00b0 and place a rack in the center. Line a large baking sheet with parchment or a silicone mat and set aside.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Make the&nbsp;<a href=\"https:\/\/newengland.com\/today\/food\/desserts\/pies-pastries\/joanne-chang-extra-flaky-pastry-pate-brisee\/\" target=\"_blank\" rel=\"noreferrer noopener\">Extra-Flaky Pastry<\/a>&nbsp;and chill for 1 hour. Remove it from the fridge about 15 minutes before using to let it soften slightly.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Meanwhile, set the sweet potatoes directly on the center rack and roast until they are softened but still firm in the center, 35 to 45 minutes. When they are cool enough to handle, peel and slice into \u00bc-inch-thick disks.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">While the potatoes roast, prepare the onions: Set a large skillet over medium heat and add the oil. Add the onions, turn to coat in the oil, then cover the skillet and reduce the heat to medium low. Let the onions wilt for 10 minutes, stirring once. Remove the cover, add the vinegar, sugar, and salt, and stir. Continue cooking the onions, stirring occasionally, until they are caramelized, 20 to 25 minutes more. Set aside.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In a small bowl, mash \u00b2\u20443 cup Gorgonzola into the sour cream until mostly smooth. Set aside.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Shape the disk of slightly softened dough into a rough rectangle shape. On a well-floured work surface, roll the dough into a larger rectangle about 8 inches wide and 14 inches long. Roll the dough up around the pin and then unfurl it on the lined baking sheet. Spread the Gorgonzola mixture over the bottom of the crust, leaving a 2-inch border on all sides. Top with the onions. Lay the potato slices over the onions in three overlapping vertical rows. Sprinkle the walnuts over all. Fold the sides of the crust up over the filling, preserving the rectangle shape. Brush the edges with the egg white mixture. Strip the leaves from three thyme sprigs and sprinkle over the entire tart. Transfer to the oven and bake until the crust is golden brown and the filling is bubbly, 45 to 50 minutes. Let cool for 20 minutes, then sprinkle with the remaining Gorgonzola and garnish with some thyme sprigs. Serve warm or at room temperature.&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 recipe&nbsp;Extra-Flaky Pastry 2 medium sweet potatoes (about 12 ounces each) 1&nbsp;\u00bd tablespoons olive oil 2 large onions, sliced crosswise \u00bc inch thick 1&nbsp;\u00bd tablespoons balsamic vinegar \u00bd teaspoon granulated sugar \u00bd teaspoon kosher salt \u00b2\u20443 cup plus \u00bc cup &hellip; <a href=\"https:\/\/mimbly.com\/wordpress\/2020\/01\/24\/sweet-potato-tart-with-blue-cheese-and-caramelized-onions-from-yankee-magazine\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7,292,189],"tags":[418,253,258],"class_list":["post-7162","post","type-post","status-publish","format-standard","hentry","category-recipes","category-sweet-potatoes","category-tart","tag-gorgonzola","tag-onions","tag-sour-cream"],"_links":{"self":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/7162","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/comments?post=7162"}],"version-history":[{"count":2,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/7162\/revisions"}],"predecessor-version":[{"id":7165,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/7162\/revisions\/7165"}],"wp:attachment":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/media?parent=7162"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/categories?post=7162"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/tags?post=7162"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}