Roast Sweet Potato, Onion and Goat Cheese Tart
Now we move onto the main course of your vegetarian feast. Bake this tart for your guests and everyone will be asking for the recipe. It is hearty, filling and the leftovers taste great too... that's in the rare event that you have any leftovers.
Recipe Tester Feedback: "Bake this tart and you will be the most popular person in town! it's one of those tarts where you bite into it and you have to close your eyes, because it transports you to heaven!" - Monika
Contains: Gluten / Dairy / Egg
*Variations: Can be made without Gluten
Preparation Time 45 minutes
Cooking Time 1 hour
Can be frozen
- salad of choice - to serve
- Tart shell (*for GF scroll to the bottom of the page):
- plain flour - 150g
- butter - 90g, cold, cubed
- water - 50g, cold
- salt - pinch
- sweet potato - 200g, large, peeled and diced
- onion - 1, red, peeled and diced
- olive oil - 2 Tbsp
- eggs - 2
- double cream - 300g
- pepper - 2 tsp, black
- fresh thyme - 2 tsp, leaves
- goat's cheese - 140g, soft
- Preheat the oven to 180C.
- Place the plain flour (150g), butter (90g), water (50g) and salt (pinch) in the bowl. Mix Speed 4 / 15 seconds.
- Place on a piece of clingfilm and form into a disc. Refrigerate for 15 minutes. Clean and dry the bowl.
- Place sweet potatoes (200g), onion (1) and oil (2 Tbsp) into a roasting pan. Mix to coat in oil and bake for 30 minutes.
- Roll out the pastry to a large circle that fits a 26cm tart dish. Line the tart dish with the pastry and prick the base with a fork. Be sure to cover the sides of the dish all the way up to the top.
- Line the tart with baking paper and fill with ceramic pie weights or dry beans. Bake blind in the oven for 15 minutes, then remove the beans and baking paper and bake for another 5 minutes until golden and baked. Set aside to cool slightly.
- Place eggs (2), cream (300g), pepper (1/2 tsp) and thyme (2 tsp) into the bowl. Mix Speed 5 / 5 seconds.
- Place cooked sweet potato and onions into the tart shell.
- Pour egg mixture over the top.
- Scatter goat cheese (140g) over the top of the tart.
- Bake for 30-40 minutes until golden brown and set.
- Serve with salad