Sweet Potato, Caramelised Onion and Goat Cheese Tart
The perfect winter lunch recipe - the sweetness of the caramelised onion and potato goes beautifully with the fresh, creamy goat cheese and buttery crust.
Serves 4 people
500g Sweet Potato, peeled and chopped
2 Cloves of Garlic, Finely Chopped
2 Sprigs of Rosemary, Finely Chopped
Salt & Pepper
2 Tbsp Caramelised Onion
150g Meredith Dairy Original Goat Cheese
½ Cup Thickened Cream
1 Whole Egg
1 Egg Yolk
½ Cup Milk
Place chopped sweet potato in a bowl with garlic and rosemary. Drizzle with olive oil and season with salt and pepper. Mix the potato until it is well coated with oil and seasoning. Spread the pieces on a baking tray and roast in the oven at 190 degrees celsius for 30 minutes.
Roll out your defrosted shortcrust pastry over the tart baking tin and gently line the tin with the pastry. Place a sheet of baking paper over the pastry and fill the tart with uncooked rice. Bake the pastry for 10 - 15 minutes at 180 degrees celsius or until the edges are golden brown.
Remove the tart shell from the oven and remove the rice and baking paper. Place back in the oven at 170 degrees celsius for another 10 minutes until the base of the shell is cooked and then remove it from the oven.
Spread the caramelised onion along the base of the pastry shell in a thin layer. Then place the roasted sweet potato on top of the onion. Scatter the goat cheese along the top allowing it to fill the gaps between the sweet potato chunks.
To make the custard, whisk the milk, cream, egg and egg yolk together. Season with salt and pepper.
Pour the custard into the tart shell on top of the sweet potato, onion and feta. Place the tart in the oven and top up again with the remaining custard until full to the brim.
Bake the tart for 15-20 minutes or until the middle of the tart has set and is golden. Remove it from the oven and remove the tart from the tin.