Roasted Sweet Potato, Caramelised Onion & Feta Tart
This sweet potato tart is so simple to make, is big on flavour and is delicious served for brunch, lunch or dinner. I liked the Woolworths recipe for its simplicity, and, as I had everything on hand went to creating my delicious sweet potato tart!
Scrolling through the various recipes, I wanted a savoury tart I could quickly adapt for a quick weeknight meal.
And, as some key ingredients may not be readily available during these challenging times, I’ve included a handy list of substitutes that would taste just as good in this recipe.
I particularly like sweet potatoes for their vibrant colour; of course,, pumpkin (or squash) would work just as well. And, while I do love hearty homemade pies occasionally, there’s something that little more special with a homemade tart. With its pretty pastry borders and open top, you can get creative with your fillings.
Having worked in restaurants for many years, one of the biggest lessons I learnt was the importance of preparation, or in industry terms, “mise en place”. While this may apply to restaurants, it’s useful, especially if you work in a small kitchen (like I am). So I first read through the recipe, grab my ingredients, utensils, pots and pans, and I’m ready to go.
I love the versatility of this dish. You can switch those ingredients around if you have your base, onion filling, egg mixture, herbs, and vegetables. I substituted a leek for one of the onions (it’s what I had on hand and gave the tart a more mild flavour). I also sprinkled a handful of parmesan cheese over the tart the next in the leftovers, and I took this tart to another level. Other substitutes suggestions:
- Sweet Potato – Pumpkin (Squash)
- Puff Pastry – Shortcrust or homemade
- Feta Cheese – Goats Cheese
- Balsamic Vinegar – Red Wine Vinegar
- Fresh Thyme – Fresh Rosemary (substitute dried if you don’t have fresh to hand)