Sweet Potato, Goats Cheese and Caramelised Onion Tart 1
Meal prep for lunches during the week has always been a challenge for me. I'm not really one to have a salad for lunch, and gluten free pasta turns such a horrible texture if it's made earlier than the night before. I recently went for lunch at my Dad's, and my Stepmum made the most delicious tart using goats cheese, sweet potato and caramelised onion, which inspired me to give my own a go!
I decided to make two variations of the tart: one using 'Jusroll' gluten free puff pastry, and the other using shortcrust pastry that I made using 'Mrs Crimble's' gluten free pastry mix. Both of them are great gluten free, vegetarian lunch options. I'll bring a slice in with me during the week, or make a whole tart if we have guests round for lunch.
Tart number 1 is my shortcrust pastry tart. It's a bit like a quiche, but the egg mixture just fills in small gaps rather than making up the main part of the tart. The caramelised onion adds a delicious sweetness, while the goats cheese and sweet potato mean it's full of flavour.
The recipe below uses Mrs Crimble's pastry mix, but you can use any recipe you like, or even by a pre-made gluten free tart case to make this dish as easy as pie (cringe).
If you give it a go, please let me know how you get on in the comments.
For the pastry (you can use any other recipe or your own bought case if you prefer)
- 1 packet Mrs Crimble's gluten free pastry mix
- 90g butter or hard margarine
- 60ml (4tbsp) cold water
For the filling
- 2 large red onions
- 2 medium sized (or 1 large) sweet potatoes
- 3 tbsp brown sugar
- 100g goats cheese
- 2 eggs
- 1 tbsp Parmesan cheese (optional)
- 3 tbsp milk
(If using your own pastry, skip to step 5 after step 1)
- Pre-heat the oven to 190⁰C.
- Cut the butter into cubes. In a mixing bowl, rub the butter and pastry mix together until it resembles breadcrumbs.
- Gradually add in the cold water (and a little extra if needed) until the pastry can be brought together into a dough.
- Roll the dough out and place into a flan dish (a shallow cake tin will also work). Using a fork, prick the pastry dough in various places.
- Peel the sweet potatoes and chop into small cubes. Spread the pieces out on a baking tray and drizzle with a little oil.
- Place the flan dish containing the pastry and the tray of sweet potatoes in the oven, and cook for 8-10 minutes. Remove from the oven and leave until needed.
- Meanwhile, peel the red onions and chop into slices (do not dice them). Heat a little oil in a saucepan, and cook the onions over a low heat for 20 minutes.
- Stir the brown sugar into the saucepan with the onions, and continue to cook over a low heat for a further 10 minutes, stirring occasionally.
- Meanwhile, make the egg mixture. Crack the eggs into a mug, add in the milk and parmesan cheese (if using), and beat together using a fork.
- Once the onions are ready and appear caramelised, spread them over the base of the pastry case. Spread the cubes of sweet potato over the top. Cut the goats cheese into cubes and spread on top of the sweet potato.
- Pour the egg mixture over the top, filling in any gaps.
- Bake for 25 minutes or until the pastry is golden and the egg filling set.