Recipes and Cooking Autumn Sweet Potato and Butternut Tart Be the first to rate & review! A chili-spiked butter gives this tart a bit of heat. Top the finished dish with crispy pancetta and sage leaves. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on December 30, 2021 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Hands On Time: 45 mins Total Time: 1 hrs 30 mins Servings: 6 Jump to Nutrition Facts Ingredients 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 Directions 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. 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. 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 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. 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. 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.) 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. Rate it Print Nutrition Facts (per serving) 608 Calories 39g Fat 53g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.