Servings: 6 servings
1½ pounds yams
1 tablespoon dark molasses
2 tablespoons maple syrup
1½ tablespoons salted or unsalted butter, at room temperature
1 tablespoon canola oil
½ teaspoon salt
4 tablespoons all-purpose flour
1 pie crust
(click on the link for the recipe), or store-bought
1 tablespoon garlic powder
5 tablespoons crème fraîche
(click on the link for the recipe)
¼ cup French green Puy lentils, cooked
¼ cup freshly fried onions
2 ounces smoked Cheddar cheese., thinly sliced
Preheat the oven to 400°F.
Wash the yams. Add cold water to a pot until it barely touches the steamer level. Place the yams in the steamer, bring to a boil then reduce the heat to a medium high. Steam for about 20 minutes. The yams should be slightly tender. Remove them from the steamer and let them cool.
Peel and cut the yams into large cubes Place them on an oiled baking tray. In a bowl, mix 1½ tablespoons salted butter, maple syrup and molasses. Drizzle the yams with the butter/molasses mixture. Sprinkle with salt. Drizzle some canola oil if the yams are not entirely coated.
Bake for about 20 minutes. Let cool, then coarsely mash them.
For the tart shell:
In a mixing bowl, combine the pie crust with garlic powder. Add 3 tablespoons mashed yams. Add 2 tablespoons flour. Mix until combined.
Dust a flat surface with the remaining flour. Place the dough and roll it out into a 13-inch dough round.
Transfer to a round, non-stick, loose-bottomed, (9-inch) tart mold. Following the curve of the mold, crimp the dough against the edge and cut a little excess above the edge (the dough will shrink a bit while it bakes). Bake for 20 minutes, then let sit for at least 10 minutes. Let cool.
Making the pie filling:
In a small bowl, combine the cooked green lentils, fried onions and 2 tablespoons crème fraîche. Mix well.
In a large mixing bowl, combine the remaining yams with the rest of the crème fraîche. Mix well.
Heat the oven to 350°F.
Fill the tart shell with a first layer of lentils. Top with the a few slices of Gouda cheese. Cover with the yam mixture. Complete with the rest of the smoked Gouda. Baked for 12 minutes, then place under the broiler for 2-3 minutes to get a nice golden, cheesy top.
Remove from the oven and allow to rest for at least 10 minutes.
Serve warm with a green salad.
You could replace yams with butternut squash or pumpkin instead.
You could use store-bought pie crust or make your own (I posted a video to show you how easy it is to prepare).