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Roast Sweet Potato & Onion Tart with Feta |
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| Serves 4 |
Prep 20 mins |
Cooking 1h 20 mins |
Easy |
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+ cooling |
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My rating |
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Ingredients |
1 tbsp olive oil
3 medium red onions, finely sliced
2 tbsp red wine vinegar
50g cranberry sauce
500g sweet potatoes, peeled and cut into small chunks
320g sheet ready rolled puff pastry
150g feta, broken into large chunks
beaten egg, for glazing
thyme sprigs and a large salad to serve
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Heat oven to 200C/180C fan/gas 6. Heat 2 tbsp of the
oil in a large non-stick frying pan and cook the onions
over a low heat for 20-25 mins or until well softened and
lightly browned. Add the vinegar and cranberry sauce, and
simmer for 5-10 mins more, stirring until almost all the
liquid has disappeared. Leave to cool.
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Meanwhile, put the sweet potatoes in a bowl and toss
with the remaining oil, 1/2 tsp salt, 1/2 tsp pepper.
Arrange on a baking tray and cook for 20 mins, turning
halfway, until softened and lightly browned. Leave to
cool.
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Reduce oven to 180C/160C fan/gas 4. Line a large baking
trays with baking parchment and unroll the pastry sheets
on top – trimming the edges neatly at this point will
encourage a good rise. Leaving a 2cm gap around the edge,
spread the onions over the pastry, then top with the sweet
potatoes and goat’s cheese. Brush the beaten egg around
the border of the pastry and bake in the oven for 35-40
mins or until the pastry is golden and crisp.
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Scatter over the thyme, then cut the tart into
quarters (or smaller pieces if serving more). Serve with a
large leafy salad.
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To freeze: open-freeze the assembled
unbaked tart on the tray until solid, then remove and
warp tightly in foil. Freeze for up to 1 month. Unwrap the
tart and place on lined baking trays to thaw at room
temperature for 11/2
hrs, then bake as per the recipe.
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