It’s been a sec since we’ve had a lengthy chat, hasn’t it? I’ve sincerely appreciated the extra time in the kitchen, and have been loving sharing my #fwkitchenscraps posts with you the past few weeks. I’ve been trying to ease up on myself, allowing the creative process to be more free-flowing and inspirational. If I felt the need to create more than edit and write, then I allowed myself that privilege – and I am so grateful for you allowing me to have this privilege as well. The more I own up to being “me”, the greater my relationships have developed with you all, and I couldn’t feel more grateful than I do now. To be completely truthful, these past few weeks have been a rollercoaster of highs and lows. Heaping spoonfuls of happiness have been dished onto my plate alongside portions of anxiety and struggle. In the end I’m better because of them both, and I cannot express enough the strength your positive rays of sunshine give me on a daily basis. There is so much gratitude being felt over here, even amidst the silence.
Where to begin on all of life’s little updates! I’m happy to say that my back injury is fully healed, and I am beginning to introduce running a few days a week back into my lifestyle (HOO-RAY). However, my two months of reformer pilates has me hooked, so I plan to keep this in my regular routine – supplementing running with classes a few days a week. What a killer workout it has proven to be, revealing baby muscles I never knew existed! Plus there is something really calming about waking up before the sunrise and heading into a studio where someone else tells me what to do. Having ran my own business now for two years (last week was FW’s birthday, happy two year blogaversary kiddo!) I find myself yearning to be instructed and given parameters, and my morning classes have been helping ease that desire a bit.
You may have gotten the gist from my social media posts and Instagram stories that I’ve been hopping from recipe to recipe lately, unable to settle on a winner to photograph and bring you here. It’s been painful trying to convince myself to remake anything, loving them all and truthfully only desiring to create something completely new each day. So when I perfected my sweet pie crust earlier this week, and had the desire to try my hand at a savory one, I knew I needed to photograph as I went if I was ever going to bring you a full photo series in this lifetime. So hear me, this is my very first tart I have ever attempted – and I know it’s imperfect crust folds and wonky shapes are displaying this clearly for you – but trust me when I say that one bite of these little sweet potato tarts will have your taste buds singing and heart feeling so full of holiday spirit. I’m totally smitten and hope to remake these for holiday dinners throughout the season. And my gluten free folks can do a little happy dance because I finally picked up a bag of Bob’s Red Mill gluten free flour mix – and – YUP, these babes are gluten free and mega delicious. Like, what was I waiting for? Move over spelt, I have a new pie crust favorite.
I’m also feeling super jazzed about a ton of little things enriching my life currently, and want to share – because I’m totally one of those kids who in school brought ten things on “show and tell” day and refused to pick just one. Life is too exciting. First of all, the Snow Day coffee roast by Stumptown (I picked mine up at Sidecar Donuts); secondly, these radical paintings by Leap Year Illustration; thirdly, every pair of Beyond Yoga space dye leggings (they are the comfiest things in my life); and lastly, sweet Ally over at Neat Coffee – if you are ever in Orange County, go visit her smiling face. And pick up a raw ball by The Unbakery while you’re there. Coming soon will be a fun little update on all my new food allergies (trying to put a positive twist on it all) and other ramblings. But now the music is starting to play so it’s time for me to wrap up and head off stage. I adore you all sincerely, from the bottom of my potato tart loving heart.
SAVORY SWEET POTATO & ROSEMARY TARTS
Makes 8 tarts, intended as a side dish.
savory tart dough
1 1/2 cups gluten free flour blend (I use Bob’s)
1/2 teaspoon fine sea salt
1/2 cup unrefined coconut oil, as a solid
4 to 5 tablespoons chilled water
1 skinny sweet potato
olive oil for brushing
sea salt & pepper
fresh rosemary sprigs
Preheat the oven to 350F.
Make the dough: combine the flour and sea salt in a medium mixing bowl. Add the coconut oil and mash (using a spoon) it into the flour until fully incorporated and causing the flour to clump into pea sized balls. Add the 4 tablespoons of chilled water and mix well (no fear of over working here due to the absence of gluten). The dough should just come together. If too dry, add the additional tablespoon of water.
Turn the dough out onto a lightly floured work surface and press into a disk. Roll out using a rolling pin until 1/4 inch thickness. Slice into 8 equal rectangles (you may need to roll it out twice to get all 8) and carefully transfer to a parchment lined baking sheet using a large spatula. The rectangles should be about 3.5 inches x 5 inches in size.
Prepare the potato filling: scrub your potato clean and pat dry. Using a mandolin (or very sharp knife) thinly slice your potato into 1/8 to 1/4 inch thick slices. Overlap the sweet potato slices in a single layer on top of the rectangles of dough, leaving 1/2 to 3/4 inch of space around the perimeter. Fold over the edges of the dough towards the center to create a rim around the tart. This can be tricky and imperfect wth gluten free flour crusts, so be forgiving to yourself throughout the process (goodness knows I had to be).
Brush the sweet potato slices with olive oil, and sprinkle with sea salt and a crack of freshly ground black pepper. Top with fresh rosemary sprigs, and place in the oven. Bake for 25 to 30 minutes. The edges of the crust should be slightly golden.
Let cool on the pan for a few minutes before serving, or even serve at room temperature. Feel free to lightly brush with olive oil before serving for extra shine and richness (as I did above). These are best eaten the day of, but will keep in the fridge for a few days as well.