We have another new recipe with sweet potatoes! For the preparation of Sweet Potato Pie we used the V6 slicer .

Ingredients:
crust

¾ cup walnuts
1 ¼ cups whole wheat flour
1 ¼ cups all-purpose flour, plus more for dusting
2 tablespoons chopped fresh thyme and/or rosemary
¾ teaspoon salt
¾ teaspoon freshly ground pepper
½ cup extra virgin olive oil
7 tablespoons ice cold water

filling

700 g sweet potatoes, peeled and cut into 1/4-inch thick slices
1 tablespoon plus 2 teaspoons extra virgin olive oil, divided
½ teaspoon salt
¼ teaspoon freshly ground pepper
1 ½ cups thinly sliced ​​red onions
1 cup shredded cheddar cheese
1 large egg white mixed with 1 teaspoon water
1 teaspoon chopped fresh thyme and/or rosemary

Preparation:
Preheat oven to 220 degrees.

Prepare crust: Finely grind walnuts in a food processor. In a large bowl, combine whole wheat flour, all-purpose flour, 2 tablespoons thyme and/or rosemary, 3/4 teaspoon each salt and pepper. Make a well in the center and add 1/2 cup oil and water. Gradually mix the wet ingredients into the dry ingredients to form a soft dough (it will appear wetter than other types of dough). Knead in the bowl until the dough holds together.

Form the dough into a disk, wrap in plastic wrap and refrigerate for at least 15 minutes or up to 3 days.

Prepare the filling: In a large bowl, combine the sweet potatoes, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread among three quarters of a large, rimmed baking sheet. Toss the onion in the bowl with 1 teaspoon oil. Spread evenly over the remaining quarter of the baking sheet. Roast for 10 minutes. Take out of the oven. Reduce the temperature to 180 degrees.

Line a work surface with parchment paper or a non-stick baking mat, lightly dust with flour and dust the top of the dough with flour. Roll out the dough into a rustic 15-inch circle, adding more flour if needed to prevent sticking. Place the crust on a baking sheet with the parchment or baking mat.

Spread the cheese evenly over the crust, leaving a 2-inch border. Arrange the larger sweet potato slices on top of the cheese in an overlapping ring, leaving a 2-inch border. Spread the onion slices in another ring closer to the center. Form an overlapping circle in the center of the crust with the remaining sweet potato slices. Lift the edges of the crust with a spatula and fold over the filling, folding the dough as needed; the filling will not be fully covered. Brush the crust with the egg white. Drizzle the vegetables with the remaining 1 teaspoon oil and sprinkle with 1 teaspoon thyme and/or rosemary.

Bake the tart until lightly browned around the edges, about 50 minutes. Allow to cool for 10 minutes before slicing.