Roast sweet potato & onion tart with goat’s cheese

Roast sweet potato & onion tart with goat’s cheese

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(4 ratings)

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

Easy

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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Ingredients

  • 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
    Eggs

    Egg

    egg

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

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

Method

  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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Mirandamom
7th Nov, 2017
5.05
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.
tweetie-pie
19th Jan, 2016
This was so tasty and easy - turned out just like the pic! :)
davidson
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.
gransue
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
liz_brower
14th Nov, 2017
What size baking tray should be used here (in cm)?
goodfoodteam's picture
goodfoodteam
16th Nov, 2017
Thanks for your question, any large baking trays will work for this.
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