Sweet Potato and Feta Tart, with its hidden layer of caramelised onion, is the perfect vegetarian dish for an easy lunch or a light dinner.
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 and Feta Tart I had eaten for lunch appeared to be as I had left them. “Oh, I cut a sliver off the end.”
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.
In my mind, tarts are a high maintenance dish, and as such I don’t make them all that often. Making the pastry and filling separately, before combining both to finish the meal, always seems like a little too much work for me. It is only once I start making a tart that I remember how easy they really are.
A simple tart makes a very handy lunch or light dinner. Tarts can be made in advance, served hot or cold, and are completely portable. I’ve been spurred on by the success of my Sweet Potato and Feta Tart, and plan to make more in the future. Now I’ve said that publicly, keep an eye out for further tart recipes as the weather begins to warm up.
I do use a wholegrain pastry in this tart, which contrasts well with the rich sweet potato and feta filling. If you don’t wish to make your own pastry, substitute a good store-bought shortcrust pastry, made with quality ingredients, instead.
This tart is the perfect place to use that jar of Caramelised Onions you already have in the fridge or freezer. A few tablespoons of caramelised onions spread over the base of the tart add significant flavour for very little work, and I really urge you to make a jar for the fridge. Jars of caramelised onions from the gourmet deli or supermarket can readily be used in place of the homemade version. In a pinch, a layer of well-cooked, finely sliced onions would work in the base of the tart.
Goats cheese will work well in place of the feta.Sweet Potato and Feta #Tart; the perfect #vegetarian dish for an easy #lunch or a light #dinner. Click To Tweet
Getting Ahead With Your Sweet Potato and Feta Tart
I do probably make life a little harder for myself by making my own pastry, when it would be so much simpler to purchase it. If I am organised enough, I make the pastry the day before I require it. This allows the pastry to rest overnight in the fridge, ready to be rolled out the next day.
My other get-ahead tip for this Sweet Potato and Feta Tart is to roast the sweet potato beforehand. If the oven is already on for dinner, I can quickly chop the sweet potato and put it in the oven at the same time. Roasted vegetables will last for two to three days in the fridge, so taking advantage of the pre-heated oven saves time on the day I wish to assemble the tart.
Tart Tin Recommendations
I use a rectangular 12cm x 35cm tart tin with a removable base to make this tart. A 22cm circular tart tin, with a removable base, will work just as well.
Dealing 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 to set. These little tarts will be perfect in the lunch box.
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
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.*
- 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#.
- 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. A 22cm circular tart tin should work just as well.
* 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.