Sweet Potato, Ham and Swiss Tart + Vegas

Let’s enjoy an easy breakfast that can also be dined on for dinner. Let’s enjoy this Sweet Potato, Ham and Swiss Tart.

Sweet Potato, Ham and Swiss Tart on This Gal Cooks

 

I’m back!

Back from vacation, that is. Last Wednesday Ken and I flew to Vegas for a vacation and learning experience! We flew back on Monday.

photo 1 (5)

Wait, did I say learning experience in the same sentence as Vegas? I sure did. As many of you may or may not know, Ken is an IT professional. Specifically, he’s interested in IT security. I’ve learned so much from him, including how to be more secure while engaging in online activities, including maintaining this blog.

Anywho, we went to a yearly hacking and security conference. It was equally insane and awesome! There were butt loads of incredibly smart people attending this conference. Even though I’m a little shy around huge groups of people (until a beer or two gets inside of me) I had a wonderful time and enjoyed learning from a great group of people.

So what did we do while we weren’t at the conference? Eat, sleep and drink. For some reason, I like to sleep a lot while I’m on vacation. And the three hour time difference really got to me. But I adjusted quickly. By Thursday night, Ken and I were up LATE. We walked to a few places and then came back to our hotel for dinner. It was 2am before we knew it, which was 5am “normal” time. What?!

Las Vegas 2014

It’s true. I usually go to bed by midnight on the weekends. We typically watch TV Friday and Saturday nights and TV watching makes me one tired gal.

We only went to the Vegas Strip once. Our hotel was a couple blocks west of the strip and there was a lot to eat, drink and participate in while there. However, it had been 12 years since I had visited the strip and I knew a lot had changed. I visited a few old time favs, the Bellagio and Paris. But I went to one of the new ones, Aria, and OMG, it was amazing! Modern. Clean. Breathtaking. We dined on the best pizza ever at Wolfgang Puck’s and then sipped on beers at Todd English P.U.B. If you’re a beer lover, Todd English P.U.B. is for you. Seriously, there were over 20 beers on tap. WIN!

What didn’t we do while in Vegas? Gamble. We are not gamblers. I don’t find any pleasure in throwing money away on chances. But we had fun watching other people gamble!

Now as much as I enjoyed dining on a ton of great food, I was ready for a home cooked meal when we got back. But alas, I was too darn tired and lazy to cook so I ordered a couple of pizzas for us. However, I would have loved to taken a bite out of this Sweet Potato, Ham and Swiss Tart.

 

I based the recipe for this tart off of a recipe that I found in the Williams Sonoma Baking Book. Their recipe called for gruyere cheese and regular white potatoes. I wanted to use sweet potatoes.I didn’t feel like waiting at the deli counter to pick up some gruyere so I opted for Swiss instead.

You could enjoy this tart for breakfast or dinner. I enjoyed it for both. I baked mine over the weekend and had it for dinner one night and breakfast for the following couple of days. It made for a good and easy breakfast to take along to work. Enjoy the recipe!

Sweet Potato, Ham and Swiss Tart

5.0 from 3 reviews
Sweet Potato, Ham and Swiss Tart
 
Prep time
Cook time
Total time
 
Author:
Recipe type: breakfast
Serves: 6
Ingredients
  • 1 9 inch pie crust
  • 1 small sweet potato, diced (approximately 1 C)
  • ¾ C black forest ham, diced
  • 1 tbsp butter
  • ¼ C sweet onion, diced
  • 1 tbsp fresh thyme, chopped
  • ½ C half and half
  • 1 large egg
  • ¼ tsp kosher salt
  • ¼ tsp ground black pepper
  • ⅔ C shredded Swiss cheese
  • Pinch of nutmeg
  • 1 9 inch tart pan
Instructions
  1. Preheat oven to 375
  2. Blind bake the pie crust for 10 minutes. Remove from the oven and set aside to cool.
  3. Bring a pot of water to a boil and cook the diced sweet potato until tender, about 10 minutes. But check it after about 5 to see how tender it is. You don't want the potatoes to be so mushy that they fall apart.
  4. In a skillet, melt the butter over medium heat. Add the onion and thyme and saute until the onion is tender, about 5 minutes. Add the cooked sweet potatoes and stir to coat. Remove from heat and mix in the ham. Pour into the bottom of the cooled crust and top with the Swiss cheese.
  5. Whisk together the half and half, egg, pepper, salt and nutmeg. Pour the mixture over the potato mixture and allow to spread out. Press down the mixture with a fork.
  6. Bake at 375 for 15 minutes. Cool for 15 minutes before serving.
Nutrition Information
Serving size: 1 slice

Sweet Potato, Ham and Swiss Tart on This Gal CooksSweet Potato, Ham and Swiss Tart on This Gal CooksSweet Potato, Ham and Swiss Tart on This Gal CooksSweet Potato, Ham and Swiss Tart on This Gal Cooks

Comments

  1. says

    I love the Williams Sonoma baking book! The combination of flavors in this tart is just perfect. I’m so glad to hear you had a great time in Vegas. I always love reading about the good food :) Have a great week, Julie!

  2. says

    Such beautiful pictures!! And I need to invest in that William Sonoma cookbook as every time I read your posts about it I want it! Also, what a great vacation. So jealous! I have never been to Vegas.

  3. says

    Welcome back Julie! Glad to know you had such a wonderful time. I agree, I always miss my kitchen while I’m on vacation but when I get back, I’m not interested in cooking. Spoiled from eating out I guess ;) You had me at sweet potato! I love the fall flavor with the ham and swiss. Gorgeous tart Julie!

    • says

      We just finished up the pizza tonight! Now I’m like “what are we gonna do tomorrow?!” With going back to work and still feeling like I’m in PST, the inly thing I feel like doing after work is laying on the couch and surfing the net or watching TV!

  4. Joanne says

    Julie – This looks delicious! My hubby is not a sweet potato fan, but I love them. So, I will have to bake this for me and my little man. Nice to hear you had a good trip to Vegas. :)

  5. says

    I’d love to go to Vegas just to have a look – I don’t think I’d gamble, either. I wouldn’t have a clue what I was doing for a start!
    You’ve really inspired me to make some kind of tart like this. I bought a pan especially and haven’t used it yet. Love the combo of ingredients you’ve added, though … makes for a perfect different kind of breakfast!

    • says

      Vegas is fun. And hot, if you’re there during the summer. But the heat is more tolerable than the heat in Florida. The humidity in Florida is awful. When you walk outside, you’re hit with a massive wall of damp, hot air. You feel like you’ve been sitting in a sauna and all you want to do is take a shower! I love the beaches and some other things about Florida but I love the dry weather and the mountains in Vegas!

      I love my little tart pan. I’ve made savory and sweet tarts with it. It’s so much fun. I’m sure you will fall in love with yours once you start using it. :)

  6. says

    Welcome back Julie, so glad you had a great time in Vegas but I hear ya, it’s always nice to be back in the comfort of your own home :) This tart looks wonderful! Love the combination of flavors in here!

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