Sweet potato, caramelised onion, walnut & goats cheese tart
I am all about the tarts - they are such a great way to include a variety of nutrients, colours, flavours and textures into one dish, This one is a perfect choice when hosting a crowd this summer, and any leftovers are just as delicious the next day. If goat's cheese isn't your bag, you can easily swap for feta. Serve with a simple rocket or spinach salad.
Servings: 6-8 people Time: 1 hour 30 minutes
Ingredients
| Pastry 125g plain flour 125g wholemeal spelt flour 1 tsp sea salt 3 sprigs fresh thyme leaves 140g butter, cold from fridge 1 tbsp wholegrain mustard 4 tbsp ice-cold water 2 egg yolks, beaten |
Filling 1 medium sweet potato, small cubes olive oil 4 sprigs fresh thyme salt & pepper 1 tbsp coconut oil or butter 1 tbsp maple syrup 3 medium red onions, sliced 4 cloves garlic, chopped 2 large handfuls kale, roughly chopped (or spinach) 2 tbsp balsamic vinegar 250ml plant-based milk 3 eggs 150g goat’s cheese, rough chunks handful chopped walnuts drizzle of honey |
Method
1. Preheat oven to 180C fan. Wrap in foil to form a parcel and bake in the oven for ~12 minutes. Toast flaked almonds for the final 5 minutes of cooking time.
2. Start with the pastry, Add the flour, salt & thyme to a food processor and pulse until combined. Add the cold butter & pulse to form a rough breadcrumb consistency. Gradually add water, egg yolks & mustard, pulsing until it forms a large dough ball.
3. Shape into a thick disk, wrap in cling film & chill ~30 minutes.
4. Once chilled, roll it between two sheets of baking paper into a circle about an inch bigger than the tart tin base. Keep a small amount of dough spare in case you need to fill in any gaps.
5. Carefully lay the pastry over the tin, press into edges & prick the base with a fork. Move to the fridge for another 10 minutes.
6.Cover with baking paper, fill with baking beans & blind bake for 15 minutes. Remove the baking paper, brush the base with beaten egg & bake for another 10 minutes.
7. To make the filling, toss the sweet potato in olive oil, thyme, salt & pepper & bake for 25 minutes until soft. Meanwhile, sauté the onion & garlic in olive oil & maple syrup for ~10 minutes on a high heat (2 mins) then low heat (8 mins) until soft & caramelised. Add the kale, balsamic vinegar, salt & pepper, Stir, cover & leave to cook for another 5 minutes.
8. In a large mixing bowl, whisk the milk and eggs. Add in most of the goat’s cheese, the onion mixture and half of the sweet potato cubes.
9. Pour filling into the tart base & top with remaining sweet potato, goat’s cheese, walnuts, a drizzle of honey and extra thyme. Bake for 35-40 minutes, stand for 5 minutes.
