This deliciously savoury sweet potato, feta and caramelised onion tart makes the perfect vegetarian dish for an easy lunch or a light dinner. This simple tart is also ideal for entertaining, as it can readily be made ahead, and eaten either hot or cold.
For the roasted sweet potato
- 2 Tablespoons olive oil
- 2 cloves garlic
- 500 g (3 1/2 cups) sweet potato peeled and cut into 1cm cubes
- 2 – 3 Tablespoons rosemary leaves 2 – 3 large sprigs
- Salt & pepper
For the tart
- 1 batch Kamut & Spelt Pastry or pre-purchased shortcrust pastry
- 2 Tablespoons Caramelised Onions
- 500 g (3 1/2 cups) roasted sweet potato
- 125 ml (1/2 cup) whipping cream
- 125 ml (1/2 cup) full fat milk
- 125 g (2/3 cup) feta cheese crumbled
- 1 egg
- 1 egg yolk extra
- Salt & pepper
To roast the sweet potato
- Preheat the oven to 200C (180C fan forced).
- Place the sweet potato in a large bowl and set aside.
- Roughly chop the garlic and then the rosemary.
- Mix the rosemary and garlic together on the chopping board, then continue mincing the herbs and garlic until they are both finely chopped.
- Scatter the rosemary mixture over the sweet potato.
- Drizzle over the olive oil, and season with salt & pepper.
- Toss everything together until the sweet potato cubes are well covered with oil.
- Spread evenly on a baking tray, and bake for 30 minutes or until the sweet potato is starting to brown and is just cooked.
- Remove from the oven and set aside.
To make the tart shell
- Preheat the oven to 190C (170C fan forced)
- Roll out the pastry to fit your tart tin.
- Gently line the tin with the pastry.
- Place a piece of baking paper over the pastry and fill the tin with dried rice or beans, or pastry weights if you have them. [Note 3]
- Bake the tart for 10 – 15 minutes, or until the edges of the tart turn a light, golden colour.
- Remove the weights and the baking paper.
- Reduce the oven to 180C (160C fan forced).
- Continue to bake for a further 10 minutes, or until the base of the tart has set and lightly brown.
- Remove the tart shell from the oven.
To make the custard
- Whisk the cream, milk, egg, egg yolk, and salt & pepper together in a jug.
- Set aside.
To assemble & bake the tart
- Set the oven to 190C (170C fan forced).
- Place the tart shell on a baking tray.
- Spread the caramelised onions in a thin layer over the base of the tart shell.
- Evenly distribute the sweet potato over the caramelised onions.
- Scatter the feta cheese over the sweet potato, allowing it to fall into the gaps between the sweet potato.
- Gently fill the tart shell 2/3 full of custard.
- Place the tart in the oven (still on the baking tray) and fill the tart shell with the remaining custard. [Note 4]
- Bake the tart for 10 minutes.
- Reduce the oven to 180C (160C fan forced)
- Continue to bake for a further 10 minutes, or until the tart is golden and the middle is just set.
- Remove the tart from the oven, and allow to rest for 10 minutes before serving.
- Serve warm or at room temperature.
- I try to make the pastry and roast the sweet potato at least the day before I require them, which greatly reduces preparation time on baking day.
- I used a 12cm x 35cm tart tin with a removable base.
- If you have time, rest the unbaked tart tin in the fridge for 30 minutes to set the pastry. I don’t always have time to do this, but do try to rest the pastry if the weather is hot.
- If you have any custard left over, make small tarts with leftover pastry scraps and any fillings you have in your fridge.