1/4 medium Sweet Potato, peeled (2 sliced into rounds)
1 small Red Onion, thinly sliced
1/2 cup White Wine Vinegar
1 tbsp. Coriander Seed
1 lb Arugula
Sea Salt, flaky
Recipe Preparation
Place a rack in the middle of the oven; preheat to 400°.
Unfold 1 sheet of frozen puff pastry on a lightly floured surface and roll out to â…›”–¼” thick. Using a 12″-diameter oven-proof stainless-steel skillet turned upside down as a guide, cut the pastry into a 12″ round; discard scraps.
Turn skillet right side up and coat bottom and sides with 3 Tbsp. unsalted butter. Sprinkle pan with 2 Tbsp. brown sugar in an even layer; season with kosher salt.
Stir â…“ cup harissa and 1 tsp. ground cumin in a small bowl to combine.
Arrange a layer of sweet potatoes, slightly overlapping, in a skillet. brush with harissa mixture. Repeat with remaining sweet potatoes and harissa mixture to make 2 more layers.
Drape the pastry over the sweet potatoes and tuck the edges in between the skillet and sweet potatoes. Using a paring knife, cut about six 1″ slits all over the pastry to let steam vent while baking.
Place skillet over medium-high heat and cook just until sugar and butter start to melt around the edges, about 1 minute. Transfer skillet to oven and bake until pastry is golden brown and crisp, 30–35 minutes.
Immediately invert the tart onto a large plate. (If some sweet potatoes remain stuck in the pan, just peel them off and place them back on the tart.
While the tart is baking, place 1 small red onion, thinly sliced, in a small heatproof bowl. Bring ½ cup white wine vinegar, 1 Tbsp. coriander seeds, and the remaining 2 tsp. brown sugar to a boil in a small saucepan, then pour over red onion. Season generously with kosher salt and stir to combine. Let cool.
Sprinkle tart with flaky sea salt and cut into wedges.
Toss the cooled onions and gently toss with arugula. serve over the tart wedges.
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