For the last of my Christmas recipes I thought I would share the sweet potato caramelised onion tart we made for entree. It was super tasty, pretty simple and looks pretty too! This was another one that I was only able to snap a few quick photos of so we could serve it while hot, so there’s nothing stylised here! Just proper Christmas deliciousness!
- 500g sweet potato
- 1 1/2tbs olive oil
- 2 sheet puff pastry
- 2 brown onions
- 1tbs brown sugar
- 1 egg
- 1/2 cup milk
- 75g feta
- Fresh thyme
- Preheat oven to 200C
- Peel and dice the sweet potato in to small cubes. Toss with 2tsp oil and spread on a tray. Roast for 20-30 minutes, tossing once, until tender and slightly golden
- Meanwhile, defrost the puff pastry and use to line your tart tin, pressing well to seal the joins. Trim excess and prick the base with a fork.
- Line with baking paper and fill with pie weights and bake for 15 minutes, then remove and set aside
- Finely slice the onion and add to a medium saucepan with 2tsp oil over medium-high height. Cook for 15 minutes, stirring occasionally, until caramelised.
- Add the sugar and vinegar and cook for 2-3 minutes
- Spread the onion over the pastry then top with the sweet potato
- Whisk together the egg and milk, season, and pour over the filling. Sprinkle with the feta and 2tbs fresh thyme leaves
- Bake for 10 minutes, or until the filling is set and the pastry is golden. Sprinkle with more fresh thyme to serve.
One of the excellent things about this sweet potato caramelised onion tart is that you can do most of the steps simultaneously, so it doesn’t take anywhere near as long to make as it may feel like. We went one step further and roasted the sweet potato, caramelised the onion and blind baked the pastry the day before Christmas which made things even easier. Then, on Christmas day all we had to do was the last couple of steps which reduces not only the time but the number of dishes we had to do!
Next time I make this sweet potato caramelised onion tart (and there will be a next time, it was delicious!) I will do it in a rectangular pan as I think it will look even better. Either way it still tasted excellent, and really that’s all that mattered!