3 T red wine vinegar
1 ½ T granulated sugar
1 T unsalted butter
2 t low sodium soy sauce
1 clove garlic, very finely minced
Pinch cayenne pepper (or to taste)
2 t cumin
1 t miso paste (white or red)
pinch salt and pepper
1 large sweet potato, peeled and cut into ¼” batonnet or shape of your choice
Salt and pepper and olive oil
1 bunch scallions, thinly sliced
4 oz goat cheese, crumbled
¼ C cashews, toasted and chopped
3 T cilantro, chopped
1 sheet frozen puff pastry sheet, thawed, rolled thin and refrigerated (keep chilled)
*Special equipment small 6” oven-proof frying pan
Preheat oven to 375 degrees. Bring vinegar and sugar to a simmer in a small oven safe skillet over medium high heat. Simmer until vinegar starts to evaporate and mixture begins to color. Swirl skillet to be sure caramel is cooking evenly. Do not stir – careful swirling is the best method here. Once mixture resembles maple syrup, remove from heat and quickly add butter, soy, miso cumin, garlic and cayenne (if using.) Whisk until fully incorporated. Set aside.
Peel sweet potatoes and cut into quarter inch batonnet or disks. Toss with a generous splash of olive oil, salt and pepper. Place in a microwave safe dish and cover with plastic film. Microwave on high power for 3 minutes or until slightly tender but not cooked through. Uncover and cool to room temperature.
Arrange potatoes on top of caramel in a decorative pattern covering caramel in a single layer. Sprinkle with chopped scallion, cashews and goat cheese.
Roll thawed puff pastry into a 9” square on lightly floured counter top. Cut a round disk approximately 1” large than the diameter of your skillet. Carefully transfer pastry to skillet covering potatoes completely. Tuck any excess pastry under so you have a neat disk covering the entire surface. Place in preheated oven and bake for about 30 minutes or until pastry is puffed, crisp and deep brown. Remove from oven and cool slightly.
Run a small knife around the edge of the skillet to loosen the tart. To unmold, place a serving platter over the skillet. Using pot holders, place one hand on top of platter and one hand on bottom of skillet and quickly invert tart onto the serving platter. Remove skillet and sprinkle with chopped cilantro. Tart may be served hot or at room temperature.