As the holidays came and went, I dreamt about a new and different version of my Sweet and Savory Havarti Cheesecake Bars. I still have the idea reeling about in my imagination – something sweet and something wintery – perhaps it will come to fruition in the coming months of cold.

However, I also CRAVE the soft and succulent goodness of sweet potatoes this time of year – as well as the beauty of an amazing tart.

Thus, an amalgamation of my sweet dream and my savory imagination came into play for this vibrant and gorgeous tart.

Oh, and I must say, the aroma of lemon sweet potato pastry with a bit of thyme will absolutely blow your mind…

Special Sweet Potato Lemon Thyme Tart

Perfect Homemade Pie Crust:
3 cups all purpose flour
1 cup ICE COLD butter, chopped
5 Tbs. ice water
1 Tbs. white vinegar
1 tsp. sea salt
1 egg, lightly beaten

8 oz. mascarpone cheese
6 oz. havarti, grated
2 eggs
1/4 tsp. lemon salt
2 Tbs. fresh thyme, divided
juice of 1 lemon
zest of 1 lemon, divided

1 small Japanese sweet potato, very thinly sliced
1 small purple sweet potato, very thinly sliced
1 Tbs. Sicilian lemon olive oil
1/4 tsp. garlic salt

thyme and zest

For the crust, combine all ingredients in a food processor and pulse until formed into a ball. Alternatively, use a pastry cutter and hand cut the ingredients before forming into a ball.
Wrap tightly in plastic and chill for several hours.

Meanwhile, bring the cheeses and eggs to room temperature. Combine, along with lemon juice, 1/2 the lemon zest, 1/2 the thyme, and lemon salt in the cleaned bowl of the food processor or blender. Process until silky smooth.

Using a mandolin, very finely slice the Japanese and bright purple sweet potatoes.

Preheat the oven to 350 degrees.

Remove 1/4 of the chilled pie crust dough and reserve for other uses (can be frozen wrapped and air tight for several months). Dust a rolling surface and rolling pin with flour and roll the ball flat.
Carefully lay the crust inside a parchment lined tart pan (with removable bottom), pressing dough up the sides.

Fill with mascarpone-havarti-lemon-thyme filling.

Top by overlaying the thinly sliced and vibrantly colored sweet potatoes, decorating as desired.
Drizzle with lemon olive oil and sprinkle with garlic salt and remaining lemon zest and thyme.

Bake for about 45 minutes, until the cheese filling is set and the crust edges are golden brown.

Allow to cool before slicing.

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