Sweet Potato, Caramelised Onion, Feta Tart

Ingredients

  • 1 sweet potato/s (large) peeled and diced into approx. 1.5cm cubes
  • 2 tbsp olive oil
  • 1 tsp ground cinnamon
  • 375 g Carême All Butter Puff Pastry
  • 1 red onion/s (large) peeled and sliced
  • 1 tsp rice malt syrup or brown/caster sugar
  • 1 tbsp aged balsamic vinegar
  • 100 g feta cheese, crumbled
  • Sea salt and freshly ground black pepper -to taste
  • Handful rocket leaves - to serve (optional)

Dressing

  • 2 tbsp extra virgin olive oil
  • 1 tbsp aged balsamic vinegar

Method

  1. Preheat your oven to 200℃/395℉ (fan-forced).
  2. Toss your diced sweet potato in 1 tablespoon of the fat or your choice and cinnamon.
  3. Arrange in a single layer on a baking dish and bake for approx. 15-20 minutes or until cooked through.
  4. Whilst the sweet potato is baking, cook your onion slices in the remaining tablespoon of fat over a low heat for 10 minutes (or until they become opaque). Add the sugar and 1 tablespoon of balsamic vinegar and cook for another 10 minutes or until the onion starts to caramelise.
  5. Once the sweet potato is cooked through, remove from the oven, and season.
  6. Assemble your tart by spreading the middle of the puffed pastry (leave a 2cm border) with the onion, then top with the sweet potato and feta. Bake for 15-20 minutes or until your puff pastry is golden brown.
  7. Mix the dressing ingredients together in a small jar or bowl.
  8. Remove the tart from the oven, top with the rocket and drizzle with the dressing.
  9. Serve immediately with a leafy green salad.