This beautiful sweet potato tart is not only easy to make, but full of flavour and goodness!
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!!!