Paleo for athletes: Sweet potato vidalia onion tart

13 Jan


Tart crust

3 cups almond meal

1 tsp. kosher salt

½ tsp. baking soda

½ tbl. agave

2 tbl. canola oil

2 eggs


1 ½ pounds sweet potatoes

2 ½ pounds sweet onions, thinly sliced

4 tbl. Earth Balance soy free buttery spread

6 sprigs fresh thyme

1 tsp. kosher salt

½ tsp. pepper


Tart crust

Mix ingredients together and roll into an 1/8 inch thick circle between two pieces of parchment paper on a pizza stone or baking sheet.


Bake sweet potatoes at 400°F for 1 hour.  Remove from skin and mash with ½ tsp. salt and ¼ tsp. pepper.

In a skillet melt the “butter” over medium high heat.  Add the onions, ½ tsp. salt, and thyme springs and cook over medium high heat until softened, approximately 10 minutes.  Reduce heat to medium low and cook until caramelized to desired level.  Remove thyme and season with ¼ tsp. pepper.

Spread tart crust with mashed sweet potato, top with onions.  Use parchment paper to help you fold up the edges of the tart and bake at 375°F until dough is browned, about 20 minutes.


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