Caramelized Onion & Sweet Potato Tart

Unintentionally, David and I have been making too much pizza lately.  Mostly out of convenience and a lack of properly archiving 20 minute meals...  This is something I need to work on.  Rachael Ray has her 30 minute meals, and Pioneer Woman has her 16 minute meals.  If I try really hard, and am quick with a knife, I can attempt the 20 minute 40 minute meal.  {Let's set realistic expectations for ourselves.}  Instead of risking my phalanges, I  have first decided to conquer the frat boy persona of our oven.  I've recently discovered that if you use puff pastry instead of dough, you can call it a tart, which inevitably sounds fancier than pizza.  Ooo la la.

Caramelized Onion & Sweet Potato Tart
Relentlessly hijacked from Erin at Fresh 365.  Erin is brilliant.  If you don't already, read her blog!

3 T butter
3 medium onions, sliced very thin
1/4 cup white wine
2 T olive oil
2 small sweet potatoes, peeled and sliced very thin
2 t chopped fresh sage
1 t salt
1/2 t pepper
1 puff pastry sheet, (thawed) {For a party, I've pinched 1 and a half together.  And skipped the cute circles.  Success.  I promise.}
1/2 c grated Pecorino-Romano cheese {Once, I read this at Gruyére.  Great mistake.}

First, pull your puff pasrty out of the freezer and set on floured surface.

In a large sauté pan, heat the butter over medium-low heat. Add the onions, and cook 50-60 minutes, stirring occasionally, until medium-brown and caramelized. Sprinkle with salt and pepper, to taste, and stir in white wine.

In a medium sauté pan, heat the olive oil over medium-low heat. Add the sweet potatoes, 1 t sage, salt and pepper. Cook 7-8 minutes, stirring often, until potatoes have softened. {I found it easier to cook these in small batches.}

Preheat oven to 425F. Place the puff pastry on a floured work surface and roll out to an 11” x 11” square. Using a 6” bowl as a guide, cut out 2 circles, discarding the scraps. Place the circles on a non-stick baking sheet. Using a sharp knife, score a border in each circle, about 1/2" in from the edge (do not cut through the pastry). With a fork, pierce all over the pastry inside the score lines. (The score/piercing is done to ensure that the non-pierced edges will puff and inside will remain flat).

Within the scored border of each tart (the pierced section), divide the caramelized onions. Top each with an equal amount of sweet potato, followed by Pecorino-Romano and 1 t of sage.

Bake 15-20 minutes, until the pastry is golden brown.

Note: The caramelized onions & sweet potatoes can be made up to 2 days ahead and refrigerated for quick assembly. {Told you she was a smart.}