For the dough
2 1/4 cups all-purpose flour (280 g)
1 teaspoon salt
1/2 cup cold unsalted butter, cut into small pieces (100 g)
1 egg
2 tablespoons cold water
For the filling
4 large sweet potatoes, peeled and cut into 0.5 cm thick slices (480 g)
2 medium onions, finely chopped (200 g)
1/4 cup cold unsalted butter (50 g)
4 eggs, lightly beaten
1 teaspoon salt
1 teaspoon ground cinnamon
For the dough
2 1/4 cups all-purpose flour (280 g)
1 teaspoon salt
1/2 cup cold unsalted butter, cut into small pieces (100 g)
1 egg
2 tablespoons cold water
For the filling
4 large sweet potatoes, peeled and cut into 0.5 cm thick slices (480 g)
2 medium onions, finely chopped (200 g)
1/4 cup cold unsalted butter (50 g)
4 eggs, lightly beaten
1 teaspoon salt
1 teaspoon ground cinnamon
Make the dough: In a large bowl, combine flour, salt, and cold butter
Mix with your fingertips until it forms a crumbly mixture
Add the egg and water, mix slightly with your hands
Form a ball with the dough
Wrap in plastic wrap and refrigerate
Make the filling: In a large skillet, over medium heat, sauté the onion in butter, stirring occasionally, until softened (about 5 minutes)
Add the sweet potato, cook, stirring occasionally, until slightly tender (about 10 minutes)
Add the egg, salt, and cinnamon, mix, and cook until the egg is creamy (about 2 minutes)
Preheat oven to 350°F (medium)
Roll out the dough on a floured surface
Place the dough in a removable-bottom tart pan with a diameter of 24 cm
Trim the edge and press the dough into the pan
Form rosettes with the remaining dough, place them around the filling, and top with more dough
Cut slits in the top crust, or use a pastry cutter to create a lattice pattern
Bake in the preheated oven until golden (about 30 minutes)
Remove from the pan, and serve
(Approximately 250 calories per slice)
