Roast sweet potato & onion tart with goat’s cheese

• Produce

  • 1 tsp Chilli flakes
  • 6 Red onions, medium
  • 1 kg Sweet potatoes
  • 1 Thyme, sprigs

• Refrigerated

  • 1 Egg

• Condiments

  • 100 g Cranberry sauce

• Oils & Vinegars

  • 3 tbsp Olive oil olive oil ol-iv oyl probably the most widely-used oil in cooking
  • 5 tbsp Red wine vinegar

• Deli

  • 1 Salad, large

• Other

  • 3 x 100g soft goat's cheese with rind, broken into large chunks

Found on bbcgoodfood.com

Description

Ingredients

• 3 tbsp olive oil Olive oil ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. Its…
• 6 medium red onions, finely sliced
• 5 tbsp red wine vinegar
• 100g cranberry sauce
• 1kg sweet potatoes, peeled and cut into small chunks Sweet potato sweet po-tate-toeSweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
• 1 tsp chilli flakes
• 2 x 320g sheets ready-rolled puff pastry
• 3 x 100g soft goats cheese with rind, broken into large chunks
• beaten egg, for glazing Egg eggThe ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
• thyme sprigs, to serve
• a large salad, to serve

Directions

• Heat oven to 200C/180C fan/gas 6. Heat 2 tbsp of the oil in a large non-stick frying pan and cook the onions over a low heat for 20-25 mins or until well softened and lightly browned. Add the vinegar and cranberry sauce, and simmer for 5-10 mins more, stirring until almost all the liquid has disappeared. Leave to cool.
• Meanwhile, put the sweet potatoes in a bowl and toss with the remaining oil, 1/2 tsp salt, 1/2 tsp pepper and the chilli flakes. Arrange on a baking tray and cook for 20 mins, turning halfway, until softened and lightly browned. Leave to cool.
• Reduce oven to 180C/160C fan/gas 4. Line two large baking trays with baking parchment and unroll the pastry sheets on top – trimming the edges neatly at this point will encourage a good rise. Leaving a 2cm gap around the edge, spread the onions over the pastry, then top with the sweet potatoes and goat’s cheese. Brush the beaten egg around the border of the pastry and bake in the oven for 35-40 mins or until the pastry is golden and crisp, swapping the shelves after 20 mins.
• Scatter over the thyme, then cut each tart into quarters (or smaller pieces if serving more). Serve with a large leafy salad.

Nutrition