Description
A delicious Sweet Potato, Feta & Caramelised Onion Tart featuring a flaky puff pastry base topped with tender roasted sweet potatoes, sweet caramelised onions, tangy crumbled feta, and fragrant fresh thyme. Perfect as a savory brunch dish, appetizer, or light dinner.
Ingredients
Scale
Pastry & Vegetables
- 1 sheet puff pastry, thawed
- 2 medium sweet potatoes, peeled and sliced thin
- 1 tbsp olive oil
- Salt and black pepper, to taste
Caramelised Onions
- 1 large onion, thinly sliced
- 1 tbsp butter
- 1 tsp brown sugar
Topping
- 4 oz feta cheese, crumbled
- 1 tsp fresh thyme leaves
Egg Wash
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
- Roast Sweet Potatoes: Toss the thinly sliced sweet potatoes with olive oil, salt, and pepper. Spread them on the prepared baking sheet and roast for 20 minutes until tender. Remove from oven and set aside to cool slightly.
- Caramelise Onions: In a skillet over medium heat, melt butter. Add the thinly sliced onions and sauté until softened. Sprinkle brown sugar over the onions and continue cooking, stirring occasionally, until onions turn golden and caramelised, about 15 minutes. Remove from heat and set aside.
- Prepare Pastry Base: Lightly flour a surface and roll out the puff pastry sheet slightly to even out. Transfer it to the lined baking sheet. Score a 1-inch border around the edges, being careful not to cut through the pastry, to allow the edges to puff up during baking.
- Assemble Tart: Spread the caramelised onions evenly within the scored border on the pastry. Arrange the roasted sweet potato slices on top of the onions. Sprinkle the crumbled feta cheese evenly over the top, then scatter the fresh thyme leaves for added aroma and flavor.
- Egg Wash and Bake: Brush the exposed pastry border with the beaten egg to get a golden, shiny finish. Bake the tart in the preheated oven for 20–25 minutes, or until the pastry is puffed and golden brown.
- Cool and Serve: Once baked, remove the tart from the oven and let it cool slightly. Slice into portions and serve warm or at room temperature for the best flavor.
Notes
- Make sure to slice sweet potatoes thinly for even roasting.
- Caramelise onions slowly over medium heat to develop sweetness without burning.
- Puff pastry should be kept cold before baking for maximum flakiness.
- The tart can be served warm or at room temperature, making it ideal for entertaining.
- For a gluten-free version, substitute puff pastry with a gluten-free pastry alternative.
- Leftover tart can be refrigerated for up to 2 days and reheated gently.
