Sweet Potato and Mushroom Tart

Name: Sweet Potato and Mushroom Tart
Yield: 8
Ingredients: For the dough; 7 medium sweet potatoes (840g); 5 tablespoons of butter; 1 teaspoon of salt; 2 tablespoons of grated Parmesan cheese; 1 egg; For the filling; 150g of fresh mushroom picado; 150g of shiitake mushroom picado; 1 medium onion (100g) finely chopped; 1 tablespoon of butter; 1/2 cup of tomato puree (125g); 1 teaspoon of salt; Butter for greasing; 8 graham cracker crumbs (30g) for dusting; Fresh parsley for garnish

1
For the dough
2
7 medium sweet potatoes (840g)
3
5 tablespoons of butter
4
1 teaspoon of salt
5
2 tablespoons of grated Parmesan cheese
6
1 egg
7
For the filling
8
150g of fresh mushroom picado
9
150g of shiitake mushroom picado
10
1 medium onion (100g) finely chopped
11
1 tablespoon of butter
12
1/2 cup of tomato puree (125g)
13
1 teaspoon of salt
14
Butter for greasing
15
8 graham cracker crumbs (30g) for dusting
16
Fresh parsley for garnish

Ingredients

1
For the dough
2
7 medium sweet potatoes (840g)
3
5 tablespoons of butter
4
1 teaspoon of salt
5
2 tablespoons of grated Parmesan cheese
6
1 egg
7
For the filling
8
150g of fresh mushroom picado
9
150g of shiitake mushroom picado
10
1 medium onion (100g) finely chopped
11
1 tablespoon of butter
12
1/2 cup of tomato puree (125g)
13
1 teaspoon of salt
14
Butter for greasing
15
8 graham cracker crumbs (30g) for dusting
16
Fresh parsley for garnish

Directions

1
Prepare the dough: place the sweet potatoes in a pressure cooker with 2 liters of water, cover and bring to a boil
2
Reduce heat to low and simmer until the sweet potatoes are tender (approximately 15 minutes)
3
Let cool and then scrape off the skins
4
Scoop out the flesh of the sweet potatoes
5
Pass through a ricer or food mill over a medium bowl
6
Combine with butter, salt, Parmesan cheese, and egg
7
Mix until smooth and creamy
8
Reserve for later
9
Prepare the filling: in a medium pan, sauté the mushrooms, onion, and tomato puree in butter over medium heat (approximately 1 minute)
10
Add salt and simmer over low heat until the vegetables are tender (approximately 15 minutes)
11
Remove from heat and reserve
12
Preheat oven to 180°C (medium)
13
Butter and dust with crumbs eight mini tart pans, each 5cm deep and 7.5cm in diameter
14
Separate small portions of the dough and use hands to cover sides of tart pans, leaving bottom open
15
Fill with mushroom mixture and top with remaining dough
16
Arrange tarts on a baking sheet and bake in preheated oven until golden brown (approximately 30 minutes)
17
Remove from oven and let cool
18
Garnish with parsley and serve
19
214 calories per serving