This caramelized onion and sweet potato tart is a tasty treat! The sweet potatoes add a nice creaminess, while the onions bring out a rich flavor that makes every bite special.
Honestly, what’s not to love about this combination? It’s perfect for dinner or as a fancy snack. I enjoy serving it warm, and it even impresses my friends. They think I’m a chef! 😄
Key Ingredients & Substitutions
Sweet Potatoes: These add a creamy texture and natural sweetness to the tart. If sweet potatoes are not available, you can use butternut squash or pumpkin as a decent substitute.
Onions: Yellow onions work best for caramelizing, delivering rich flavor. If you prefer a milder taste, go for sweet onions, like Vidalia. Red onions also add color and sweetness.
Herbs: Fresh thyme is ideal for this recipe, giving a nice aroma. If you don’t have it, try rosemary or sage, but adjust the amount since these herbs can be stronger in flavor.
Cheese: Gruyère cheese lends a beautiful taste and melting texture. If it’s hard to find, cheddar or feta can also work well. Just keep in mind that each cheese will change the flavor slightly.
Heavy Cream: For a lighter option, substitute with half-and-half or whole milk. If you want non-dairy, almond or coconut milk can work, but choose an unsweetened variety.
How Do I Perfectly Caramelize Onions?
Caramelizing onions unlocks their natural sweetness, making this step crucial. To caramelize well, patience is key! Here’s how to do it:
- In a large skillet, heat olive oil and butter over medium heat.
- Add the sliced onions and a sprinkle of sugar to enhance caramelization.
- Cook, stirring occasionally for about 25-30 minutes, until they turn golden brown.
- For an added flavor boost, toss in thyme leaves during the last few minutes of cooking.
Avoid rushing this step; the longer, slower cooking allows the natural sugars to develop beautifully!
How to Make Caramelized Onion and Sweet Potato Tart
Ingredients You’ll Need:
For the Pastry:
- 1 1/4 cups (160g) all-purpose flour
- 1/2 teaspoon salt
- 8 tablespoons (115g) cold unsalted butter, cut into small cubes
- 3-4 tablespoons ice water
For the Filling:
- 2 large sweet potatoes, peeled and thinly sliced
- 2 large onions, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon sugar
- 2 teaspoons fresh thyme leaves (plus extra for garnish)
- 3 large eggs
- 1 cup (240ml) heavy cream or crème fraîche
- Salt and freshly ground black pepper, to taste
- Optional: 1/2 cup grated Gruyère or cheddar cheese
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time and about 1 hour of cooking time. You’ll need an extra 30 minutes to chill the pastry, making the total time around 2 hours. But it’s totally worth it for that delicious flavor!
Step-by-Step Instructions:
1. Make the Pastry:
In a bowl, mix together the flour and salt. Add the cold butter cubes and rub them into the flour with your fingers until it looks like coarse breadcrumbs. Add ice water a bit at a time, mixing gently until the dough comes together. Shape it into a disk, wrap it in plastic wrap, and chill in the fridge for at least 30 minutes.
2. Caramelize the Onions:
In a large skillet, heat the olive oil and butter over medium heat. Add the sliced onions and sprinkle with sugar. Cook them slowly, stirring occasionally, until they turn a nice golden brown (about 25-30 minutes). Toss in the thyme leaves during the last few minutes of cooking. Once done, take it off the heat and set aside.
3. Preheat the Oven:
While you’re waiting on the onions, preheat your oven to 375°F (190°C).
4. Prepare the Tart Shells:
Roll out the chilled pastry on a floured surface until it’s about 1/8 inch thick. Cut out circles or a sheet that fits your tart pans. Press the pastry into the pans, trimming any excess off the edges. Prick the base with a fork to help it bake evenly. Chill the shells in the fridge for 10 minutes.
5. Blind Bake the Crusts:
Line the pastry with parchment paper and fill with baking weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until lightly golden.
6. Assemble the Tarts:
Now it’s time to build your delicious tart! Layer the thinly sliced sweet potatoes into the tart shell, overlapping them slightly. Top with the caramelized onions. If you’re adding cheese, sprinkle it over the onions now.
7. Make the Egg Mixture:
In a separate bowl, whisk together the eggs, heavy cream or crème fraîche, salt, and black pepper. Carefully pour this mixture over the sweet potato and onion layers.
8. Bake:
Place the assembled tarts into the oven and bake for 25-35 minutes, or until the filling is set and the top is beautifully golden.
9. Cool and Garnish:
Let the tart cool slightly before removing it from the pans. For a lovely touch, sprinkle fresh thyme on top.
10. Serve:
Enjoy the tart warm or at room temperature! It’s a delightful combination of sweet and savory with a crispy crust!
This caramelized onion and sweet potato tart is sure to impress your family and friends! Happy cooking!
Can I Use Store-Bought Pastry for This Tart?
Absolutely! If you’re short on time, store-bought pastry is a great shortcut. Just follow the package instructions for baking, and then proceed with the filling steps as usual.
How Can I Make This Tart Vegetarian-Friendly?
This recipe is already vegetarian! You can keep it vegetarian by using vegetable broth instead of chicken broth if you want to add more flavor to the sweet potatoes. Additionally, you might consider adding some sautéed mushrooms for extra texture and flavor!
Can I Freeze Leftovers?
Yes! You can freeze leftover tart slices. Just let them cool completely, then wrap them tightly in plastic wrap and store them in an airtight container in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
What Can I Serve with This Tart?
This tart pairs wonderfully with a light salad or steamed vegetables. You could also serve it alongside a creamy soup for a comforting meal.
