This sweet potato tart is so simple to make, is big on flavour and is delicious served for brunch, lunch or dinner. Scrolling through the various recipes, I wanted a savoury tart I could easily adapt for a quick weeknight meal. I liked the Woolworths recipe for its simplicity and, as I had everything on hand went to creating my delicious sweet potato tart!
And, as some of the 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, and of course pumpkin (or squash) would work just as well. And, while I do love hearty homemade pies occasionally, I think 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 choice of 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, I also think it’s really helpful, particularly if you are working 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. As long as you have your base, onion filling, egg mixture, herbs and vegetables, you can pretty much switch those ingredients around. 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 to me, 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)
Roasted Sweet Potato, Caramelised Onion & Feta Tart
This beautiful sweet potato tart is not only easy to make, but full of flavour and goodness!
- 2 sheets ready-rolled made puff pastry
- 3 cups sweet potato, peeled and chopped in 1cm pieces
- 2 tablespoons olive oil
- 1 onion, finely sliced/+ 1 leek thoroughly washed and sliced (or 2 onions if preferred)
- 1 1/2 tablespoons brown sugar
- 1 tablespoon balsamic vinegar
- 1/2 cup milk
- 1 egg
- 80 grams feta, crumbled
- fresh thyme leaves
Sweet Potatoes: Preheat your oven to 200° (180° fan forced)
Toss chopped sweet potatoes in olive oil and roast on baking sheet lined baking tin for approx 20 minutes or until tender.
Pastry: Grease your tin with butter. Join 2 pastry sheets lengthways together and lay in tin, pressing down to seal the edges. Prick the base with a fork, line with baking paper and fill with either dried rice or beans to weigh down. Bake in oven for approx 15 minutes, checking edges don’t burn. By this time both the potatoes and pastry should be done, remove from oven.
Onion Mixture: Heat olive oil in pan and add sliced onions (or leeks if using). Stir occasionally over low-medium heat for approx 15 minutes. Add brown sugar and balsamic vinegar and stir for another 3-5 minutes until liquid has evaporated.
Egg mixture: Whisk milk and egg in a small bowl, set aside.
Assembly: Now the fun part! Spread onion mixture evenly over pastry base, add the roasted sweet the potatoes, egg mixture, crumbled feta and thyme. Bake for 15-20 minutes until set. ENJOY!!!