Sweet Potato Gallette with Parmesan and Goat Cheese

Very nice for a side dish or as a light lunch with a side salad. Quick to pull together, especially if you have a mandoline or Kyocera slicer.

The shallots are sauteed in EVOO prior to being tossed with the sliced sweet potato, and then arranged in a tart pan. The recipe calls for fully cooling the shallots and oil prior to combining with the sweet potatoes but I didn't bother waiting since it seemed kind of pointless when it was just going to be popped into the oven and heated up again. The goat cheese/parmesan is pretty darn tasty.

One large sweet potato made a half recipe.