For the dough
1 3/4 cups all-purpose flour (210 g)
1 tablespoon salt
1/2 cup cold butter, cut into small pieces (100 g)
1 egg
2 tablespoons cold water
For the filling
2 medium onions (200 g) chopped
1/4 cup cold butter (50 g)
4 large sweet potatoes (480 g), peeled and sliced 0.5 cm thick
4 eggs, lightly beaten
1 tablespoon salt
1 tablespoon ground nutmeg
For the dough
1 3/4 cups all-purpose flour (210 g)
1 tablespoon salt
1/2 cup cold butter, cut into small pieces (100 g)
1 egg
2 tablespoons cold water
For the filling
2 medium onions (200 g) chopped
1/4 cup cold butter (50 g)
4 large sweet potatoes (480 g), peeled and sliced 0.5 cm thick
4 eggs, lightly beaten
1 tablespoon salt
1 tablespoon ground nutmeg
Prepare the dough: in a large mixing bowl, combine the flour, salt, and cold butter
Mix until you get a crumbly mixture
Add the egg and water and mix slightly with your hands
Form a ball with the dough
Wrap it in plastic wrap and reserve in the refrigerator
Prepare the filling: in a large skillet over medium heat, caramelize the onion in butter, stirring occasionally for about 5 minutes
Add the sweet potato and cook, stirring occasionally, until slightly tender (about 10 minutes)
Add the egg, salt, and nutmeg, mix well, and cook until the egg is creamy (approximately 2 minutes)
Preheat the oven to 350°F (180°C)
Roll out the dough on a floured surface to fit a removable bottom tart pan of 24 cm diameter
With a knife, trim the edges and place the dough in the pan
Form rolls with the remaining dough and press them onto the side of the pan
Trim the edges and fill the dough with the sweet potato mixture
Roll out the remaining dough and cut into strips using a pastry cutter (see Tips & Secrets page 81)
Or, with a knife, cut strips of dough 1 cm wide and arrange them over the filling in a checkerboard pattern
Bake in the preheated oven until golden brown (approximately 30 minutes)
Let cool on a wire rack and serve
250 calories per slice
