Sweet Potato, Onion & Goats cheese Tart

Cooking Time

100 mins

Serving Suggestion

8 people


Allergy information

How to make Sweet Potato, Onion & Goats cheese Tart


Heat oven to 200c/ 180c fan/ gas 6. Heat 2 tbsp of oil in a large non-stick frying pan and cook the onions over a low heat for 20-25 minutes or until well softened and lightly browned. Add the vinegar and cranberry sauce, simmer for 5 -10 minutes more, stiring until almost all the liquid has disppapeared. Leave to cool


Meanwhile, put the sweet potatoes in a bowl and toss with the remaining oil, 1/2 tsp salt, 1/2 tsp pepper and chili flakes. Arrange on a baking tray and coke for 20 minutes, turning halfway, until softened and lighltly browned. Leave to cool.


Reduce oven to 180c / 160c Fan / Gas 4. Line two baking trays with baking parchment and unroll the pastry sheets on top - trimming the edges neatly leaving a 2cm gap around the edge.  Spread the onion over the pastry, then top with the sweet potatoes and goats cheese. Brush the beaten egg around the border of the pastry  and bake for 35 - 40 minutes or until the pastry is golden and crisp, swapping the shelves after 20 minutes.


Scatter over the thyme, then cut each tart into quarters (or smaller if serving more) and serve with a large leafy salad

Ingredients used

Vandemoortele Ingredients

Other Ingredients

3 tbsp Olive Oil
6 medium red onions, finely sliced
5 tbsp red wine vinegar
100g cranberry sauce
1kg sweet potatoes, peeled and cut into small chunks
1 tsp Chili Flakes
Puff Pastry Sheets
3 x 100g soft goats cheese with rind, broken into large chunks
beaten egg
thyme sprigs to serve
Salad leaves
Puff Pastry Sheet B02

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