Roast sweet potato & onion tart with goat’s cheese

Roast sweet potato & onion tart with goat’s cheese

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(11 ratings)

Prep: 20 mins Cook: 1 hr, 20 mins plus cooling


Serves 8-12 (makes 2 tarts)
Top buttery puff pastry with caramelised onions and melted cheese for a festive buffet or dinner party winner that you can make ahead and freeze

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving (8)

  • kcal776
  • fat45g
  • saturates15g
  • carbs73g
  • sugars22g
  • fibre7g
  • protein16g
  • salt1.2g
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  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 6 medium red onions, finely sliced
  • 5 tbsp red wine vinegar
  • 100g cranberry sauce
  • 1kg sweet potatoes, peeled and cut into small chunks
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 1 tsp chilli flakes
  • 2 x 320g sheets ready-rolled puff pastry
  • 3 x 100g soft goat's cheese with rind, broken into large chunks
  • beaten egg, for glazing



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • thyme sprigs, to serve
  • a large salad, to serve


  1. Heat oven to 200C/180C fan/gas 6. Heat 2 tbsp of the oil in a large non-stick frying pan and cook the onions over a low heat for 20-25 mins or until well softened and lightly browned. Add the vinegar and cranberry sauce, and simmer for 5-10 mins more, stirring until almost all the liquid has disappeared. Leave to cool.

  2. Meanwhile, put the sweet potatoes in a bowl and toss with the remaining oil, 1/2 tsp salt, 1/2 tsp pepper and the chilli flakes. Arrange on a baking tray and cook for 20 mins, turning halfway, until softened and lightly browned. Leave to cool.

  3. Reduce oven to 180C/160C fan/gas 4. Line two large baking trays with baking parchment and unroll the pastry sheets on top – trimming the edges neatly at this point will encourage a good rise. Leaving a 2cm gap around the edge, spread the onions over the pastry, then top with the sweet potatoes and goat’s cheese. Brush the beaten egg around the border of the pastry and bake in the oven for 35-40 mins or until the pastry is golden and crisp, swapping the shelves after 20 mins.

  4. Scatter over the thyme, then cut each tart into quarters (or smaller pieces if serving more). Serve with a large leafy salad.

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Comments, questions and tips

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21st Jan, 2019
Made this as a "use up the contents of our fridge" recipe and found it very versatile. Started off by unearthing pastry wrapped in cling film in the freezer, wasn't 100% that it was puff but we got lucky! The caramelised red onions were delicious. We only had one sweet potato so roasted two beetroots alongside. Also used feta rather than regular goats cheese. Tasty and filling, we served it alongside green beans and broccoli.
7th Nov, 2017
So very good! I chose to use fresh sage in step 1 instead of thyme in step 4. The next time I make this (soon!), I'll cut back on the vinegar just slightly.
19th Jan, 2016
This was so tasty and easy - turned out just like the pic! :)
30th Dec, 2015
Made half recipe before Christmas to trial on my veggie niece, everyone loved it. Made two for Boxing Day, 3 X 100g of goats cheese was rather a lot left half of one in the fridge. Would be nice with Camembert or Brie. Would make again but best served warm not cold.
18th Dec, 2015
Did this for a pre Christmas lunch get together and it was lovely. I did this and a pesto , halved cherry tomatoes and mozzarella , puff pastry sheet tart. I think the goats cheese is quite strong tasting so you could use mozzarella and I halved ingredients to make 1 of the above tarts. But only used 100 g goats cheese for 1 tart. Served with bread and green salad . Nice change. Tried to rate it unsuccessfully so give it 4stars
Anna Galbraith's picture
Anna Galbraith
13th Feb, 2020
If I wanted to make this in the afternoon, ahead of a dinner party — would it work to assemble the tart then leave it a couple of hours before baking? Thanks!
lulu_grimes's picture
13th Feb, 2020
Hello, Yes you could do that, but it would be safer to get everything ready and then build the tarts just before being them. If you do want to make them completely then I would make sure the pastry is chilled and firm before adding the onion mix and put the finished tarts in the fridge to keep the pastry firm before baking. Then when you come to cook, put baking sheets in the oven (if you have some spares) to heat up so when you put the tarts in the oven the bases get a little extra heat to help them crisp up. I hope this helps.
Tony Malibu's picture
Tony Malibu
11th Sep, 2019
Recipe calls for trimming the edges of the pastry, how do you do that? Cheers
20th Dec, 2019
Just cut the edges straight with a sharp knife - it just means to neaten up the edges, so you're cutting off any thinner/uneven edges to make a neater rectangle. Hope that helps!
14th Nov, 2017
What size baking tray should be used here (in cm)?
goodfoodteam's picture
16th Nov, 2017
Thanks for your question, any large baking trays will work for this.
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