Type of dish: Main Dish, Side Dish

Crust:
1 1/2 lb. sweet potatoes, peeled and coarsely grated
3/4 teaspoon salt
2 1/2 Tablespoons all-purpose flour
1/8 teaspoon nutmeg
1 Tablespoon vegetable oil, plus more for brushing

Preheat oven to 400° F. In a colander set in the sink, combine the sweet potatoes and salt. Let drain for 15 minutes, then squeeze out the excess liquid. Transfer the mixture to a bowl. Add the flour and nutmeg; toss well. Press the mixture into a generously oiled tart pan or 9 to 10-inch pie plate, pushing it up the side and onto the rim to form a crust; brush lightly with oil. Bake the crust for about 25 minutes, or until slightly crisp; cover the rim with foil if it browns too quickly.

For the filling:
6 leeks (white part only), halved lengthwise, thinly sliced
1/2 teaspoon salt
1/4 teaspoon cracked pepper
2 teaspoons balsamic vinegar
1 teaspoon brown sugar or maple sugar
1/2 cup cheddar cheese
2 eggs
1/2 cup milk
1 1/2 teaspoons dried thyme
2 medium apples, peeled and thinly sliced (use any combination of apples)
nutmeg

Reduce oven temperature to 350° F.

In a large, non-stick skillet, heat olive oil over medium heat. Add leeks, salt, and pepper. Saute for about 10 minutes, stirring occasionally until golden brown. Add balsamic vinegar and brown or maple sugar. Stir well, then spoon caramelized leek mixture evenly on the bottom of the tart crust. Add cheese to cover onion mixture. Set aside.

In a medium bowl, whisk together eggs, milk, and thyme. Pour into tart pan. Place sliced apples on top of the tart mixture, starting along the outer edge and working towards the center of the tart in a circular pattern. Overlap apples where needed. Continue layering apples until tart surface is covered with apples. Sprinkle with nutmeg. Bake for 25 minus, or until the center of the tart is firm. Cool for 5 minutes. Serve warm or at room temperature.

Makes 8 servings.

Recipe courtesy of Gazy Brothers Farm