Sweet Potato, Red Onion and Feta Sunshine Tart
I love the sunny look of this tart and the combination of the sweet potato and onion with the salty feta and hot chilli. It’s great for a picnic, or you could serve it as a starter with salad, or even as a light main course, if you added some french beans.
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Ingredients
Step 1
Step 2
Step 3
Ingredients
225g (8oz) sheet ready-made
shortcrust pastry
1 tbsp olive oil
2 red onions, finely chopped
leaves from a large thyme sprig,
plus extra to garnish
200g (7oz) sweet potato, cut into
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5mm (¼in) slices
100g (3½oz) feta, cut into 2cm
(¾in) dice
1 hot red chilli (ideally Scotch
Bonnet), deseeded and finely sliced
3 eggs
6 tbsp crème fraîche
(about 90ml/3¼fl oz)
black pepper
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Step 1
Preheat the oven to 200°C/400°F/gas mark 6. Roll the pastry sheet
out a little thinner and transfer it to a 25cm (10in) diameter non-stick
metal tart case. Trim the pastry around the edges. Put a sheet of
greaseproof paper on top of the pastry and fill with baking beans.
Bake for 10 minutes, remove the parchment and baking beans and
return to the oven for another 3 minutes or so, to dry out the bottom
of the pastry. Remove from the oven and reduce the temperature to
180°C/350°F/gas mark 4. Put a baking sheet in the oven to warm.
Step 2
Meanwhile, heat the oil in a frying pan and gently fry the onions
with the thyme, until soft (about 15 minutes). Spread the onions
over the base of the cooled pastry case. Arrange the sweet potato,
feta and chilli over the top. Crack the eggs into a bowl and mix well
with the crème fraîche. Spoon this over the contents of the tart,
spreading it evenly. Garnish with extra thyme leaves and season well
with black pepper (the tart won’t need salt because of the salty feta).
Step 3
Transfer the tart to the hot baking sheet in the oven and cook
for 25–30 minutes, until set firm and golden. Check during this
time that the edges of the pastry aren’t scorching; if they are, cover
the tart with foil. Serve hot, warm or cold.
