Sweet Hawaij Roasted Beet & Sweet Potato Tart
When you live with countless food allergies, eating can get repetitive, especially when you want to cook for the entire family at once. So, one needs to try to think out of the box with different combinations of ingredients and spices. One thing I love to do is learn about a spice or spice blend that is new to me and then try them in a recipe. So, while many of my recipes may seem repetitive, they all have unique flavor profiles.
Sweet Hawaij, pronounced “hu-why-adge” is a Yemeni warming spice blend that is similar to America’s “Pumpkin Spice Blend,” but, to me, far superior. Hawaij means “mixture” in Arabic and both the sweet and savory version are a staple in Yemenite kitchens. Like many blends from around the world, there is no definitive recipe for Sweet Hawaij. It is made according to individual tastes and handed down in families. Sweet Hawaij is also called “Hawaij for Coffee” as it usually is used to flavor coffee or tea, and some use it in sweet baked goods. So, I was taking a departure from tradition by using it in a savory meal. I put together a blend that suited my tastes and paired nicely with the beet and sweet potato tart I created.
Sweet Hawaij Spice Blend
(click photo to see and print full recipe)
To make the blend, I recommend toasting whole spices and then grinding them to a powder, as toasting intensifies flavors by bringing out the oils within. Whole spices keep their flavor far longer than the ground versions, which have a shelf life of about 6 months. I purchase whole spices in bulk. Not only is it much cheaper, but also it prevents spoilage since I can grind small amounts that will actually be used within that 6-month time frame. That said, do not fret if you prefer the ease of pre-ground spices! Want easier? Order a pre-made blend online! There are many ways to use it up in short order, especially if you like warm spiced beverages!
When it was clear that I was going to have to try foods that I had turned my nose up at in the past in order to expand my menu, beets were one of the first vegetables I experimented with. My husband had reminisced about them from time to time, recounting stories about his family’s adventures in vegetable gardening, which included plenty of beets.
I can’t recall what beet recipe I made for him initially, but I was pleasantly surprised at how sweet they were. So, I did some research on the best way to cook them, and I haven’t looked back since.
Because Sweet Hawaij has classically been paired with not only coffees and teas but also with sweet, baked items, I thought that the sweetness of beets and sweet potato would be a perfect pairing. On a side note, how many times can one use ”sweet” in a sentence before it is too much? I’m guessing I am near the limit, but I digress.
The other beauty of this recipe is that it is simple to adapt to an hors d’oeuvres, being on puffed pastry. It is also just as satisfying without chickpeas if they aren’t your favorite. I omitted them myself, due to an allergy.
Recipe Card
Note: If there was one kitchen gadget that I would recommend, it would be a kitchen scale. It takes the guesswork out of baking, creating better success with recipe outcomes. All of my recipes are written in weights. If you do not have a scale and need to convert a recipe or ingredient to volume, you can use the buttons below and copy /paste the recipe into the handy recipe conversion tool or the single ingredient conversion.
Sweet Hawaij Beet, Sweet Potato & Chickpea Tart
Ingredients
Method
- Preheat the oven to 400℉ (200℃)
- Place parchment paper on the sheet pan
- Use a thin blade mandoline to shave 3.5mm slices of beets and sweet potatoes. Alternately, use a sharp knife to shave 1/8th inch slices.
- Slice the onion in half through the root end, and, starting at the top, use the mandoline to slice down to 1/4" before the root end.
- Sprinkle the beets and the sweet potatoes each with 1 tsp of the Sweet Hawaij spice mix. Place them in the roasting pan (*on separate sides) in a single layer and drizzle and toss with olive oil. Roast for 20 minutes
- Place the sliced onions in a skillet ( preferably cast iron) and drizzle with olive oil. Cook them on low heat until soft and caramelization begins.
- While the onions are cooking, chop up the beet greens and stalks into 1-inch pieces.
- Increase the skillet heat to medium and toss in the greens, stalks, and chickpeas when the onions start taking on color. Continue to sauté for 3-4 minutes and season with 1/2 teaspoon of sweet hawaij and salt and pepper, to taste.
- Mix the ricotta cheese in a small bowl with ½ of the chopped parsley the final ½ tsp of sweet hawaij and a pinch of salt and pepper.
- Roll out the chilled puffed pastry into an 18” X 12” rectangle and place it on a baking sheet.
- Spread the ricotta cheese over the pastry, leaving ¼” border around the edges.
- Place beets and sweet potato in an alternating and overlapping pattern to cover the ricotta cheese. Top with the onions, beet greens, and chickpeas.
- Take half the goat cheese and crumble it over the tart. Reserve the other half to top it fresh, once out of the oven.
- Place in oven and bake for 25-28 minutes until the edges of the pastry are golden brown.
- Drizzle with the pomegranate molasses or balsamic glaze, dot with fresh goat cheese, and cut into preferred serving size. Serve immediately.
- Follow regular instructions through step 9.
- Roll out the chilled puffed pastry so it measures an inch more on each side. Cut the pastry into individual hors d'oeuvres pieces.
- Spread a teaspoon-sized amount of ricotta cheese on pastry shapes.
- Place the beet and sweet potato slices in an overlapping pattern, to fit.
- Place the onion mixture on each pastry shape, dot it with some goat cheese, and place the shapes onto the prepared baking sheet.
- Bake for 20-25 minutes until the pastry is golden brown.
- Drizzle with pomegranate molasses or balsamic glaze and add fresh goat cheese. Serve.
- mandoline or sharp chef's knife
- shallow roasting pan
- 1/2 sheet pan or baking sheet large enough to accommodate an 18"X12" rectangle
- parchment paper
- small mixing bowl
- silicon spatula
- rolling pin
Notes:
- * Place the sweet potato and beets away from each other in the roasting pan so the beets do not stain the potatoes.