Floating Olive Branch
Sweet Potato & Spring Onion Sheet Pan Tart


EVOO Dough: 

2 cups all-purpose flour 

1 teaspoon Fleur de Sel 

1 tablespoon Apple Cider Vinegar 

1/2 cup Savory Butter Olive Oil 


1 cup cream cheese 

1 cup parmesan cheese, grated 

1/2 teaspoon Fleur de Sel 

1/4 teaspoon black pepper 

Pinch of crushed red pepper flakes 

2 each medium sweet potatoes, peeled and thinly sliced 

1 bunch of scallions, chopped 

1 cup shallots, peeled and sliced 

2 tablespoons Pesto Infused Olive Oil 


1 egg, beaten with 1 tablespoon of water 



In the bowl of a stand mixer fitted with the paddle attachment, place flour, and salt, and stir to combine. Slowly add vinegar, olive oil, and water to the flour, mixing at low speed until a shaggy dough forms. Remove the dough from the mixer and transfer it to a lightly floured work surface. Knead the dough for 5 minutes, adding more flour, if needed (if the dough is super sticky), or until smooth (the dough will resemble sugar cookie dough). Form the dough into a ball, cover it, and refrigerate for 30 minutes. 

Preheat oven to 350°F and line a large baking sheet with parchment paper. Remove the dough from the refrigerator and roll it into a rectangle, approximately 2 inches longer and wider than your baking sheet. Transfer the dough to the baking sheet, letting the excess gently drape over the pan. Place cream cheese, parmesan, salt, pepper, and crushed red pepper flakes in a medium bowl and whisk to combine. Spoon the mixture onto the dough, spreading it out in an even layer. Top the cheese mixture evenly with half of the scallions, shallots, and potato slices. Drizzle the veggies with olive oil. Gently fold the edges of the crust up and slightly over the filling, overlapping each fold as you work around the edge of the pan. Brush the exposed crust with egg wash and place in the oven. Bake for 30-40 minutes or until the crust is golden brown and the sweet potatoes are tender. Remove from the oven and set aside to rest for 1 hour before slicing and serving.