Sweet Potato and Feta Tart

Prep Time: 15 mins | Cook Time: 1 hr 10 mins | Total Time: 1 hr 25 mins | Servings: 4

This is an amazing vegetarian dish with savoury sweet potato, feta, and caramelized onion tart. It is the perfect light dinner or lunch and also great for entertaining. To save time, make this ahead and serve hot or cold.

Ingredients

Roasted sweet potato:

2 tbsp olive oil

500 grams (3 1/2 c.) sweet potato peeled and cut into 1cm cubes

2 cloves garlic

Salt & pepper

2 – 3 tbsp rosemary leaves 2 – 3 large sprigs

Tart:

2 tbsp Caramelised Onions

1 batch Kamut & Spelt Pastry or pre-purchased shortcrust pastry

500 grams (3 1/2 c.) roasted sweet potato

125 ml (1/2 c.) full-fat milk

125 ml (1/2 c.) whipping cream

125 grams (2/3 c.) feta cheese crumbled

Salt & pepper

1 egg

1 egg yolk extra

How to make Sweet Potato and Feta Tart

Roast the sweet potato:

Step 1: Prepare the oven. Preheat it to 200 degrees C or 180 degrees C for fan-forced.

Step 2: In a large bowl, place the sweet potato. Set aside.

Step 3: Roughly chop the garlic and rosemary.

Step 4: On a chopping board, combine the rosemary and garlic. Continue to mince the herbs and garlic until finely chopped. Over the sweet potato, spread the rosemary mixture. Drizzle everything with olive oil and sprinkle with salt and pepper. Toss until the sweet potato cubes are completely coated in oil.

Step 5: On a baking tray, evenly spread the sweet potato cubes. Place in the preheated oven and bake for about 30 minutes or until the potatoes begin to brown and just cook.

Step 6: When done, remove from the oven. Set aside.

Tart shell:

Step 7: Prepare the oven and preheat it to 190 degrees C or 170 degrees C for fan-forced.

Step 8: To fit the tart tin, roll the pastry out. Then, very gently line the tin with it. Over the pastry, put a piece of baking paper before filling the tin with dried rice or beans. If available, place a pastry weight on top.

Step 9: Place in the oven and bake the tart for about 10 to 15 minutes until the edges are lightly golden. Take the weights off and remove the baking powder. Adjust the oven temperature to 180 degrees C or 160 degrees for fan-forced.

Step 10: Bake the tart for additional 10 minutes or until the base is set and lightly brown.

Step 11: When done, take the tart shell from the oven.

Custard:

Step 12: In a jug, whisk the cream with milk, egg, egg yolk, and salt & pepper. Set aside.

Assemble & bake the tart:

Step 13: Set the oven temperature to 190 degrees C or 170 degrees C for fan-forced.

Step 14: On a baking tray, place the tart shell. In a thin layer, spread the caramelized onions over the shell. On top, evenly disperse the sweet potato.

Step 15: Over the sweet potato, scatter the eta cheese, letting it fall into the gaps. Then, fill the shell 2/3 full of custard.

Step 16: After placing the tart in the oven, fill the shell with the rest of the custard. Bake for about 10 minutes. Adjust the oven temperature to 180 degrees C or 160 degrees C for fan-forced.

Step 17: Bake the tart for additional 10 minutes or until the middle is just set and golden. Take the tart off the oven and let it rest for 10 minutes.

Step 18: Serve the tart warm or at room temperature. Enjoy!

Notes:

To save time, you can make the pastry and roast the sweet potato a day ahead.

For this recipe, I used a 12 x 35 cm tart tin with a removable base.

If time permits, rest the unbaked tart tin in the fridge for about 30 minutes. This is to set the pasty when the weather is hot.

Nutrition Facts: