We can always count on our friend Lili Courtney for bringing big flavor to the party. This tart is no exception. We love how the salty-sharp feta plays off the sweetness from the cartelized onion and sweet potato. This dish is an explosion of flavor and makes for a delicious meal morning, noon or night. It's a must for your next brunch!
Ingredients:
3 small red onions, halved and thinly sliced
1/4 cup plus 2 tablespoons Fig Balsamic Vinegar
1/4 cup Koroneiki Extra Virgin Olive Oil
1 teaspoon Sonoma Gourmet Sea Salt
1/2 teaspoon freshly ground black pepper
1 large sweet potato peeled and cut into cubes
2 Tablespoons Garlic Extra Virgin Olive Oil
2 cloves garlic
2 sprigs fresh rosemary
Salt & pepper
1 pie crust (try ours here or you use a frozen, store-bought crust)
½ cup feta cheese crumbled
½ cup whipping cream
½ cup whole milk
1 egg
1 egg yolk extra
Salt & pepper
Directions:
First, caramelize the onions & prepare the sweet potatoes: Preheat the oven to 350 degrees. Place the sliced onions on a baking sheet and toss with 1/4 cup Fig Balsamic, the Koroneiki Extra Virgin Olive Oil, salt and pepper. Bake for 10 to 12 minutes, until the onions are tender. Remove from the oven, toss with the remaining 2 Tbl Fig Balsamic. Set aside to cool.
Increase the oven temp to 400 degrees. Peel and chop the sweet potato and set aside. Strip the rosemary from the stems and roughly chop. Give the garlic a few chops then mix the rosemary and garlic together on the chopping board. Continue mincing the rosemary and garlic until they are both finely chopped.
Peel and chop the sweet potato and combine with the rosemary and garlic. Drizzle with the Garlic Extra Virgin Olive Oil and season with salt & pepper. Spread evenly on a baking pan and roast for 30 minutes or until the sweet potato is starting to brown and is just cooked. Remove from the oven and set aside.
Next, prepare the tart crust:
Preheat the oven to 375 degrees. Roll out the pastry to fit a 9 “ tart or pie tin. Place a piece of parchment or foil over the pastry and fill the tin with dried rice, beans or pastry weights. Bake the tart for 10 - 15 minutes, or until the edges of the tart turn a light, golden color. Remove the weights and the baking paper.
Reduce the oven to 350 degrees and continue to bake for 10 minutes or until the base of the crust has set and light brown. Remove from the oven and allow to cool.
Next, make the custard & bake the tart:
Preheat the oven to 375 degrees. Whisk together the cream, milk, egg, egg yolk, salt and pepper. Set aside. Place the tart crust on a sheet pan. Spread the caramelized onions in a thin layer over the base of the tart shell. Evenly distribute the sweet potato over the caramelized onions. Scatter the feta cheese over the sweet potato, allowing it to fall into the gaps between the sweet potato. Gently fill the tart crust with the custard.
Bake for 10 minutes then reduce the oven to 350 degrees and continue to bake for a for another 10 minutes or until the tart is golden and the middle is just set. Remove from the oven, and allow to rest for 10 minutes before serving.