Introduction
This Sweet Potato and Feta Tart is a stunning centerpiece that perfectly balances sweet and savory flavors in every bite. The caramelized sweetness of roasted sweet potatoes contrasts beautifully with the tangy feta cheese, while aromatic rosemary and garlic add depth and complexity. Encased in a buttery pastry shell and bound with a silky custard, this tart is versatile enough for a casual brunch, elegant dinner party, or special holiday gathering. Whether served warm from the oven or at room temperature, this showstopping tart will impress even the most discerning palates.
Ingredients
For the filling:
- 500g (about 1.1 lb) sweet potato, peeled and cut into 1cm cubes
- 2 tablespoons (30ml) olive oil
- 2 cloves garlic, roughly chopped
- 2-3 tablespoons fresh rosemary leaves, finely chopped
- Salt and freshly ground black pepper, to taste
- 2 tablespoons caramelized onions
- 125g (4.4 oz) feta cheese, crumbled
For the custard:
- 125ml (½ cup) whipping cream
- 125ml (½ cup) full fat milk
- 1 whole egg
- 1 egg yolk
- Salt and pepper, to taste
For the pastry:
- 1 batch Kamut Spelt Pastry or 1 sheet pre-purchased shortcrust pastry
Instructions
- Roast the sweet potatoes: Preheat your oven to 200°C (400°F) or 180°C fan forced. Place the peeled and cubed sweet potatoes in a large mixing bowl. In a small food processor or using a knife, mince the garlic and rosemary together until finely chopped. Mix this with the olive oil, salt, and pepper, then toss the sweet potato cubes until evenly coated. Spread the seasoned sweet potatoes in a single layer on a baking tray and roast for approximately 30 minutes, until browned and tender. Remove from the oven and set aside.
- Prepare the tart shell: Reduce the oven temperature to 190°C (375°F) or 170°C fan forced. Roll out your pastry to fit a 23-25cm (9-10 inch) tart tin with a removable bottom. Carefully line the tin with the pastry, pressing it into the corners and trimming any excess. Prick the base with a fork, then line with baking paper and fill with ceramic baking weights or dried beans. Blind bake for 10-15 minutes until the edges begin to turn light golden. Remove the weights and paper, then bake for an additional 10 minutes until the base is set and lightly browned.
- Make the custard: In a medium bowl, whisk together the whipping cream, full fat milk, whole egg, egg yolk, salt, and pepper until well combined. Set aside.
- Assemble the tart: Keep the oven at 190°C (375°F) or 170°C fan forced. Place the partially baked tart shell on a baking tray. Spread the caramelized onions evenly over the base of the tart shell. Distribute the roasted sweet potato cubes over the onions, then scatter the crumbled feta cheese throughout. Carefully pour the custard mixture into the tart shell until it reaches about two-thirds full.
- Bake the tart: Place the tart in the preheated oven and bake for 10 minutes. Then reduce the oven temperature to 180°C (350°F) or 160°C fan forced and continue baking for another 10 minutes, or until the custard is set and the tart is golden on top. The custard should be just set but still have a slight wobble in the center.
- Rest and serve: Remove the tart from the oven and allow it to rest for at least 10 minutes before serving. This tart can be served warm or at room temperature.
Nutritional Information and Timing
Preparation Time: 20 minutes
Cooking Time: 1 hour
Total Time: 1 hour 20 minutes (plus 10 minutes resting time)
Servings: 8 slices
Nutritional Information (per slice):
- Calories: 320
- Protein: 8g
- Carbohydrates: 28g
- Fat: 20g
- Fiber: 3g
- Sodium: 350mg
Cooking Tips and Tricks
- Even sweet potato cubes: Try to cut your sweet potato into uniformly sized cubes to ensure they cook evenly. Aim for 1cm (about ⅓ inch) cubes for the best texture and cooking time.
- Blind baking success: When blind baking the tart shell, ensure the baking paper extends up the sides to prevent the weights from pressing directly into the pastry.
- Preventing a soggy bottom: For an extra-crisp base, you can brush the blind-baked tart shell with a little beaten egg white before adding the fillings.
- Caramelized onions: If you don’t have prepared caramelized onions, make them by slowly cooking thinly sliced onions with a touch of olive oil and butter over low heat for 30-40 minutes until deeply golden and sweet.
- Custard filling: Pour the custard slowly into the tart to prevent it from overflowing. You can place the tart shell on the oven rack first, then pour in the remaining custard to avoid spills while transferring.
- Checking for doneness: The tart is ready when the custard is set around the edges but still has a slight wobble in the center. It will continue to set as it cools.
Variations and Substitutions
Cheese Options:
- Replace feta with goat cheese for a creamier texture and milder flavor
- Use crumbled blue cheese for a more pronounced, tangy flavor
- Try Gruyère or Comté for a nuttier taste that melts beautifully
Herb Alternatives:
- Substitute thyme for rosemary for a different aromatic profile
- Use sage leaves for an earthy, autumnal flavor
- Add a handful of fresh chopped parsley just before serving for brightness
Pastry Choices:
- Regular shortcrust pastry works perfectly if Kamut Spelt isn’t available
- For a gluten-free option, use a gluten-free pastry blend
- Puff pastry creates a lighter, flakier base for a more indulgent tart
Vegetable Variations:
- Add roasted red bell peppers for sweetness and color
- Include sautéed mushrooms for an earthy dimension
- Mix in baby spinach leaves just before baking for added nutrients and color
Dietary Adaptations:
- For a dairy-free version, use coconut cream instead of whipping cream and a plant-based milk alternative
- Replace feta with a dairy-free cheese alternative
- For a lighter option, use all milk instead of the cream and milk combination
Common FAQs
Q: Can I make this tart ahead of time? A: Yes, this tart is excellent for make-ahead meals. You can prepare it up to a day in advance and reheat gently before serving, or serve at room temperature.
Q: How do I know when the custard is properly set? A: The custard should be set around the edges but still have a slight wobble in the center. It will continue to firm up as it cools. If you insert a knife 1 inch from the edge, it should come out clean.
Q: What is Kamut Spelt Pastry and can I use regular pastry instead? A: Kamut and spelt are ancient grain varieties that create a nutty-flavored pastry. Regular shortcrust pastry is a perfect substitute if you can’t find or make the specialty pastry.
Q: Can I freeze this tart? A: Yes, you can freeze the baked tart for up to 1 month. Thaw overnight in the refrigerator and reheat in a 325°F (165°C) oven until warmed through.
Q: What can I serve with this tart? A: This tart pairs beautifully with a simple green salad dressed with vinaigrette. For a more substantial meal, add a soup like butternut squash or tomato.
Storage and Make-Ahead Tips
Refrigeration: Store any leftover tart covered in the refrigerator for up to 3 days. The flavors often improve after a day as they have time to meld together.
Freezing: This tart freezes well after baking. Cool completely, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.
Reheating: Warm refrigerated tart in a 325°F (165°C) oven for about 15-20 minutes, or until heated through. Cover loosely with foil if the top starts to brown too much.
Make-ahead components:
- The pastry dough can be made up to 3 days ahead and kept refrigerated
- Sweet potatoes can be roasted a day ahead and refrigerated
- Caramelized onions can be prepared up to a week ahead and kept refrigerated
- The entire tart can be assembled and baked a day ahead, then reheated or served at room temperature
This elegant Sweet Potato and Feta Tart brings together rustic ingredients in a sophisticated presentation that’s perfect for any occasion throughout the year—from casual family dinners to special holiday feasts.
