A Savoury Sweet Potato, Feta and Caramelised Onion Tart (2024)

This deliciously savoury sweet potato, feta and caramelised onion tart makes the perfect vegetarian dish for an easy lunch or a light dinner. The simple tart is also ideal for entertaining, as it can readily be made ahead, and eaten either hot or cold.

Total Time Investment: 1 hour 25 minutes

Head bent over her homework, and without lifting her gaze, The Princess says to me “That tart is really yummy!”. I’m confused. The remains of the sweet potato tart I had eaten for lunch appeared to be as I had left them.

“Oh, I cut a sliver off the end.” she said.

What must be realised about this interaction is that The Princess’s default comment of late regarding any food placed in front of her is ‘yuck’. So this was high praise indeed. Her finesse in removing a sliver of tart without leaving a trace also gives me great hope for a future medical career.

I tend to think of tarts as a high maintenance dish, and it’s not until I start making one that I remember how easy they actually are. There is also no getting away from the fact that tarts always look impressive, like you’ve slaved for hours in the kitchen, making them ideal for entertaining.

Most people are, however, scared to tackle pastry; a feeling I completely understand. Lining a tart tin seems like a task for an advanced cook, which couldn’t be further from the truth. And to prove it I have written a handy cheatsheet for you to help you line your tart tin with confidence. Grab the tip sheet from my Resource Library by clicking the link below or by requesting the password at the end of this post.

Tarts are delicious either warm or cold, easily made in advance, great for either lunch or a light dinner, and are highly portable making them great for picnics. In fact, I am struggling to think of any situation that is not better served by a simple savoury tart. So add this easy sweet potato and feta tart to your repertoire, and you will never fail to impress with your cooking ability. No one but you and I needs know just how simple it was.

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Sweet Potato, Feta & Caramelised Onion Tart – Ingredient Substitutions

Whilst this recipe for this sweet potato feta tart is very simple, don’t be afraid to change things up according to what you have on hand in the fridge:

1. Roast pumpkin (squash) will work just as well as the sweet potato here. Roast it in exactly the same way as the sweet potato, and proceed with the recipe as below.
2. The wholegrain pastry in this tart contrasts beautifully with the rich sweet potato and feta filling. However, if you don’t wish to make your own pastry, or don’t have time, use a good store-bought shortcrust pastry or shortcrust pastry mix instead. Or you could also try puff pastry or fillo pastry in place of the shortcrust pastry.
3. If you don’t happen to have homemade caramelised onions on hand, use a good commercial brand instead. In a pinch, a layer of well-cooked, finely sliced onions would also work across the base of the tart.
4. The feta cheese can be replaced with goats cheese.
5. To make a lighter custard base, replace the whipping cream with extra full fat milk.

Tips & Tricks For Your Sweet Potato, Feta & Caramelised Onion Tart

I get it. I really do. Tarts seem like a lot of work. However, when making your own version of this sweet potato, feta and caramelised onion tart, there are a few tricks you can employ to spread the load:

• Make the pastry up to three days before it is required. Wrap the pastry well and leave it in the fridge until required. Or:
• Line your tart tin with the pastry and rest it in the fridge overnight. Wrap your tart tin well to prevent the pastry drying out.
• Even better, (and this may just blow your mind) put the well wrapped pastry-lined tart tin in the freezer for up to three months. Bake the tart shell directly from frozen as detailed in the recipe below. It may take a few extra minutes to bake, but will cook perfectly. Trust me on this -or better yet trust Jamie Oliver.
• Bake the tart shell as detailed in the recipe the day before it is required. Allow the tart shell to cool, wrap it well and store it in the fridge overnight.
• Or bake the shell, allow it to cool, wrap well and freeze for up to three months.
• Roast the sweet potato beforehand. Plan ahead and if dinner one night uses the oven, roast the sweet potato at the same time. Roasted vegetables last for up to three days in the fridge, so take advantage of the pre-heated oven and save yourself a little time when it comes to assembling the tart.

Tart Tin Recommendations

I use a rectangular 12cm x 35cm tart tin (5″ x 14″) with a removable base to make this tart. A 22cm circular tart tin (9″), with a removable base, will work just as well.

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What To Do With Leftover Pastry & Custard

Depending on the amount of filling in the tart, and the size of the tart tin used, you may find yourself with a little leftover savoury custard. I like to use this to make a few smaller savoury tarts.

To do this, roll out any leftover scraps of pastry and line small tart cases or muffin tins. Blind bake the small tarts in the same manner as detailed in the recipe, then use whatever you have in the fridge to fill the tarts. Chopped ham, grated cheeses, sun-dried tomatoes or a little pesto would all work well. Top up the tarts with the leftover custard and bake again for about 10 minutes or until set. These little tarts will be perfect in the lunch box.

Enjoy!

One year ago: 96 Homemade Christmas Gifts In Under One Hour

Two years ago:

Three years ago: Quick Pickled Onions

Made this recipe? Tell me how it went in the comments below.

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Update notes: This post was originally published on 7th September 2015. It was republished on 29th November 2018. It has been substantially updated to include additional information on ingredient substitutions, correct alt tags on images and to provide additional tips for making this sweet potato, feta and caramelised onion tart.