Roasted Sweet Potato-and-Onion Tart

Ingredients

• 6 slices bacon crumbled cooked
• 4 large eggs 
• 0.3 cup parsley fresh chopped
• 1 teaspoon rosemary leaves fresh chopped
• 8 oz gruyere cheese shredded
• 1.5 cups half and half 
• 2 tablespoons olive oil 
• 1 teaspoon pepper 
• 1 cup onion red chopped
• 14.1 oz pie crust dough refrigerated
• 8 servings rosemary fresh
• 0.5 teaspoon salt 

Equipment

• bowl
• frying pan
• baking sheet
• baking paper
• oven
• whisk
• wire rack
• aluminum foil
• tart form

Directions

1. Preheat oven to 42
2. Toss together first 4 ingredients in a large bowl; arrange mixture in a single layer in a lightly greased 15- x 10-inch jelly-roll pan.
3. Bake 20 minutes or just until potatoes are tender, stirring after 10 minutes. Cool completely in pan on a wire rack (about 30 minutes). Stir in bacon and parsley.
4. Unroll piecrusts; stack on a lightly greased surface.
5. Roll stacked piecrusts into a 12-inch circle. Fit piecrust into a 10-inch deep-dish tart pan with removable bottom; press into fluted edges. Trim off excess piecrust along edges. Line piecrust with aluminum foil or parchment paper, and fill with pie weights or dried beans.
6. Place pan on a foil-lined baking sheet.
7. Bake at 425 for 12 minutes.
8. Remove weights and foil; bake 5 more minutes. Cool completely on baking sheet on a wire rack (about 15 minutes). Reduce oven temperature to 35
9. Layer half of sweet potato mixture and half of cheese in tart shell; repeat layers once.
10. Whisk together half-and-half and next 3 ingredients; pour over cheese.
11. Bake at 350 on lowest oven rack 35 to 40 minutes or until set. Cool tart on baking sheet on a wire rack 15 minutes.