Autumn Sweet Potato and Butternut Tart

A chili-spiked butter gives this tart a bit of heat. Top the finished dish with crispy pancetta and sage leaves.

Autumn Sweet Potato and Butternut Tart
Photo: Blaine Moats
Hands On Time:
45 mins
Total Time:
1 hrs 30 mins


  • 1 recipe No-Fail Tart Crust

  • 1 ½ cup white cheddar cheese, shredded (6 oz.)

  • 1 pound sweet potatoes, peeled, halved lengthwise and sliced 1/8 inch thick

  • 2 tablespoon olive oil

  • ½ teaspoon kosher salt

  • ¼ teaspoon freshly ground black pepper

  • 1 pound small butternut squash, peeled, seeded and cut into 3/4-inch cubes

  • 2 ounce pancetta or bacon, chopped

  • 2 tablespoon butter, melted

  • 1 teaspoon hot chili powder

  • ½ teaspoon packed brown sugar

  • Fresh sage leaves

No-Fail Tart Crust

  • 1 ¾ cup all-purpose flour

  • ½ cup butter (1 stick), cubed

  • ½ teaspoon salt

  • 2 egg yolks

  • 3 tablespoon ice water


  1. Prepare No-Fail Tart Crust as directed, except in Step 1 process 1 cup white cheddar with flour and salt for two to three pulses, then add butter.

  2. Keep oven temperature at 350°F. On a foil-lined baking pan toss sweet potatoes with half the olive oil, salt, and black pepper. Repeat with squash on a second foil-lined baking pan. Roast 20 minutes or until tender, rotating pans once halfway through. Let cool 5 minutes. Sprinkle remaining 1/2 cup white cheddar over bottom of the baked crust. Arrange sweet potatoes and squash in rows over cheese. Bake 10 minutes; cool 20 minutes.

  3. Meanwhile, in a large skillet cook pancetta over medium-high heat until browned and crisp; set aside. In small bowl stir together the butter, chili powder, and brown sugar. Just before serving, brush butter mixture over tart. Sprinkle with pancetta and sage leaves. Serve warm.

No-Fail Tart Crust

  1. Preheat oven to 450°F. (For nonstick pans preheat oven according to instructions on package.) In a food processor pulse flour, butter, and salt 10 to 20 seconds or until mixture looks like fine crumbs. Do not overprocess.

  2. In a small bowl whisk together yolks and the water. With processor running, add yolk mixture. Stop as soon as dough just starts to come together, about 5 seconds.

  3. Crumble to distribute evenly in an 11×8-inch rectangular tart pan or 11-inch round pan with removable bottom; press into pan. (Or gather dough into a ball; flatten. Roll out dough between two pieces of parchment paper into a 12×9-inch rectangle. Transfer dough to pan. Press into corners; trim excess.)

  4. Using a fork, prick dough all over. Line pastry with a double thickness of foil. Bake 12 minutes. Reduce temperature to 350°F. Remove foil. Bake 8 minutes more or until pastry is golden. Let cool completely. Use baked crust to prepare seasonal tarts.

Nutrition Facts (per serving)

608 Calories
39g Fat
53g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 608
% Daily Value *
Total Fat 39g 50%
Saturated Fat 21g 105%
Cholesterol 149mg 50%
Sodium 901mg 39%
Total Carbohydrate 53g 19%
Total Sugars 5g
Protein 15g
Vitamin C 16.8mg 84%
Calcium 283mg 22%
Iron 3mg 17%
Potassium 599mg 13%
Fatty acids, total trans 1g
Folate, total 103.3mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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