This deliciously savoury sweet potato, feta and caramelised onion tart makes the perfect vegetarian dish for an easy lunch or a light dinner. The simple tart is also ideal for entertaining, as it can readily be made ahead, and eaten either hot or cold.
Total Time Investment: 1 hour 25 minutes
Head bent over her homework, and without lifting her gaze, The Princess says to me “That tart is really yummy!”. I’m confused. The remains of the sweet potato tart I had eaten for lunch appeared to be as I had left them.
“Oh, I cut a sliver off the end.” she said.
What must be realised about this interaction is that The Princess’s default comment of late regarding any food placed in front of her is ‘yuck’. So this was high praise indeed. Her finesse in removing a sliver of tart without leaving a trace also gives me great hope for a future medical career.
I tend to think of tarts as a high maintenance dish, and it’s not until I start making one that I remember how easy they actually are. There is also no getting away from the fact that tarts always look impressive, like you’ve slaved for hours in the kitchen, making them ideal for entertaining.
Most people are, however, scared to tackle pastry; a feeling I completely understand. Lining a tart tin seems like a task for an advanced cook, which couldn’t be further from the truth. And to prove it I have written a handy cheatsheet for you to help you line your tart tin with confidence. Grab the tip sheet from my Resource Library by clicking the link below or by requesting the password at the end of this post.
Tarts are delicious either warm or cold, easily made in advance, great for either lunch or a light dinner, and are highly portable making them great for picnics. In fact, I am struggling to think of any situation that is not better served by a simple savoury tart. So add this easy sweet potato and feta tart to your repertoire, and you will never fail to impress with your cooking ability. No one but you and I needs know just how simple it was.
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Sweet Potato, Feta & Caramelised Onion Tart – Ingredient Substitutions
Whilst this recipe for this sweet potato feta tart is very simple, don’t be afraid to change things up according to what you have on hand in the fridge:
- Roast pumpkin (squash) will work just as well as the sweet potato here. Roast it in exactly the same way as the sweet potato, and proceed with the recipe as below.
- The wholegrain pastry in this tart contrasts beautifully with the rich sweet potato and feta filling. However, if you don’t wish to make your own pastry, or don’t have time, use a good store-bought shortcrust pastry or shortcrust pastry mix instead. Or you could also try puff pastry or fillo pastry in place of the shortcrust pastry.
- If you don’t happen to have homemade caramelised onions on hand, use a good commercial brand instead. In a pinch, a layer of well-cooked, finely sliced onions would also work across the base of the tart.
- The feta cheese can be replaced with goats cheese.
- To make a lighter custard base, replace the whipping cream with extra full fat milk.
Tips & Tricks For Your Sweet Potato, Feta & Caramelised Onion Tart
I get it. I really do. Tarts seem like a lot of work. However, when making your own version of this sweet potato, feta and caramelised onion tart, there are a few tricks you can employ to spread the load:
- Make the pastry up to three days before it is required. Wrap the pastry well and leave it in the fridge until required. Or:
- Line your tart tin with the pastry and rest it in the fridge overnight. Wrap your tart tin well to prevent the pastry drying out.
- Even better, (and this may just blow your mind) put the well wrapped pastry-lined tart tin in the freezer for up to three months. Bake the tart shell directly from frozen as detailed in the recipe below. It may take a few extra minutes to bake, but will cook perfectly. Trust me on this -or better yet trust Jamie Oliver.
- Bake the tart shell as detailed in the recipe the day before it is required. Allow the tart shell to cool, wrap it well and store it in the fridge overnight.
- Or bake the shell, allow it to cool, wrap well and freeze for up to three months.
- Roast the sweet potato beforehand. Plan ahead and if dinner one night uses the oven, roast the sweet potato at the same time. Roasted vegetables last for up to three days in the fridge, so take advantage of the pre-heated oven and save yourself a little time when it comes to assembling the tart.
Tart Tin Recommendations#Sweetpotato, #feta & #caramelisedonion #tart is a great #vegetarian dish for an easy #lunch or light #dinner. Easy to make ahead, it is ideal for entertaining, & tastes delicious either hot or cold. Click To Tweet
What To Do With Leftover Pastry & Custard
Depending on the amount of filling in the tart, and the size of the tart tin used, you may find yourself with a little leftover savoury custard. I like to use this to make a few smaller savoury tarts.
To do this, roll out any leftover scraps of pastry and line small tart cases or muffin tins. Blind bake the small tarts in the same manner as detailed in the recipe, then use whatever you have in the fridge to fill the tarts. Chopped ham, grated cheeses, sun-dried tomatoes or a little pesto would all work well. Top up the tarts with the leftover custard and bake again for about 10 minutes or until set. These little tarts will be perfect in the lunch box.
One year ago: 96 Homemade Christmas Gifts In Under One Hour
Two years ago: Leftover Beef & Mushroom Stew Pot Pies
Three years ago: Quick Pickled Onions
Made this recipe? Tell me how it went in the comments below.
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Sweet Potato and Feta Tart
For the roasted sweet potato
- 500 g (3 1/2 cups) sweet potato peeled and cut into 1cm cubes
- 2 Tablespoons olive oil
- 2 cloves garlic
- 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 g (2/3 cup) feta cheese crumbled
- 125 ml (1/2 cup) whipping cream
- 125 ml (1/2 cup) full fat milk
- 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.
Update notes: This post was originally published on 7th September 2015. It was republished on 29th November 2018. It has been substantially updated to include additional information on ingredient substitutions, correct alt tags on images and to provide additional tips for making this sweet potato, feta and caramelised onion tart.