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.
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.
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. Don’t want to make your own pastry? Buy a good shortcrust pastry, made with quality ingredients, instead. If you are in Australia, I use and highly recommend Careme’s Sour Cream Shortcrust.
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.
This tart is the perfect place to use that jar of Caramelised Onions you already have in the fridge or freezer. I did promise I would drop in a few more ideas to use those Kitchen Basics, didn’t I? A few tablespoons of caramelised onions spread over the base of the tart add significant flavour for very little work.
Depending on the amount of filling in the tart, and the size of the tart tin, you may find yourself with a little leftover savoury custard. Roll out any leftover scraps of pastry to make small individual tarts. I have small tart cases, but a muffin tin will suffice. Bake the small tarts in the same manner as detailed in the recipe, using whatever you have in the fridge to fill the tarts. Chopped ham, grated cheeses, sun-dried tomatoes or a little pesto all work well.
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.