All of this talk of pie has had me dreaming about it. But since one cannot live on dessert alone (I think, but to be fair, maybe I should test this further), I decided to whip up a dinner pie. This is really more of a free-form tart, but it uses pie crust as the base, so it satisfied the craving nicely.
If you haven’t signed up for our pie contest, hosted by the Main Street Farmer’s Market at Enzo’s Market, during the MainX24 event on December 7, there’s still time! Email us at mainstfarmersmarket @ gmail . com to register.
Caramelized Onion and Sweet Potato Galette
In a large pan over medium heat, add the butter and olive oil. When the butter is melted, add the onions and sprinkle with the sugar and thyme leaves. Reduce the heat to medium low, and cook, stirring occasionally, until the onions are a rich golden brown color.
Meanwhile, roll out your pie dough. You want the crust to be approximately the same thickness it would be if you were baking a traditional pie. Layer the sweet potato slices onto the dough, leaving a 2 inch border all around. Top with the grated cheese and bake for 30+ minutes or until the crust is golden and the cheese is beginning to brown.
Serve with a hearty kale salad or a bowl of steaming vegetable soup for a comforting fall day meal.
Serves 6 generously.
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