Roasted Sweet Potato Tart with Goat Cheese & Onions.
There’s something comforting about a vegetable tart, especially if there’s cheese involved! As you know I do like frugal recipes. I find that the best meals are the ones where you open the fridge door and let your imagination takeover by working our what to make from what is left in the fridge.
The great thing about a vegetable tart is that anything really goes. Although this is a roasted sweet potato tart you could easily use some sautéed peppers, mushrooms, courgettes, butternut squash or leeks. It’s perfect if you have leftover cooked vegetables from a roast dinner too.
For any dish, vegetarian or meat, onions always have a delicious sweetness which complements the other flavours. For the roasted sweet potato tart, start by cooking thinly sliced onions in butter over a low heat for 20 minutes. By this time they should be really soft. Increase the heat slightly before adding sugar and vinegar and stir for about 5 minutes until the liquid has almost evaporated. Leave them to cool.
It’s perfectly acceptable to buy ready made puff pastry, at least that’s what I keep hearing! I had some leftover that I had frozen that doesn’t keep for too long in the freezer as it tends to dry out and crack. Use the pastry to line a flan tin then lightly fork the bottom. Bake blind in a 200 C oven for 10-15 minutes until the base is lightly cooked. Next remove the parchment and bake for 5 more minutes until totally set.
Cut the sweet potatoes into 2cm chunks , drizzle with olive oil and roast for 20 minutes with the pastry. If you are using courgettes, peppers or other soft vegetables then the cooking time will be shorter. Next spread the onions over the base of the tart, add the sweet potato and topped with sliced goat cheese. Bake the roasted sweet potato tart for 5 more minutes until the cheese starts to melt.
Leave the tart in the tin for a few minutes. Remove the tart from the tin and place on a plate. This roasted sweet potato tart has a crisp base, sticky sweet onions, soft sweet potato and tangy goat cheese.
Isn’t this perfect for a light meal? Just add a green salad and enjoy.
For another vegetable tart with cheese why not try this easy Roasted Asparagus Tart.
If you like this recipe don’t forget to Pin it for later too.
- 230 G Pack of puff pastry
- 400 G Sweet potato Peeled and cut into 2cm pieces
- 2 Medium onions Finely sliced
- 25 G Butter
- 100 G Goat cheese Sliced
- 25 G Light brown sugar
- 1 1/2 Tbsp Cider vinegar
- 2 Tbsp Olive oil
- Roll out the pastry to line a 26 cm loose bottom tart tin and bake blind for 15 minutes at 200 C. Remove the parchment and beans and bake for a further 5 minutes until golden.
- Melt the butter in a pan and fry the onions over a low heat for 15 minutes then add in the sugar and vinegar. Stir over the heat until the liquid has evaporated.
- Put the sweet potatoes on a baking sheet and toss in the oil, season and roast for 20 minutes.
- Place the onions in a later on the pastry base, add the sweet potato and top with the goat cheese.
- Bake for a further 5 minutes until the cheese starts to melt.