Rustic Sweet Potato & Red Onion Tart

{ Rustic Sweet Potato & Red Onion Tart }

I had an extra rosemary tart crust in the freezer from this Portebello & Balsamic Caramelized Onion Tart so I decided to make this rustic tart with roasted sweet potatoes and red onions. I added in the goat cheese and Parmesan I had on hand, along with some fresh herbs and voila! This was delicious! Here is the recipe for a savory tart with sweet potatoes, red onion and goat cheese.

I served this tart with a salad and a  glass of red wine from my first shipment from Bright Cellars! Bright Cellars is a monthly wine club that matches you with wine based on a taste palette quiz. Here is a link to get 50% off your first box! Cheers!

{ ingredients }

CRUST (you can use store-bought to save time or find my favorite recipes here and here)


  • 1 large sweet potato, peeled and sliced into 1/4-inch-thick slices
  • 2 Tbs. extra-virgin olive oil ( I used a Tuscan Herb oil – recipe coming soon!)
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 1 cup thinly sliced red onion
  • 1 cup goat cheese (use whatever cheese you may have on hand….cheddar, fontina, etc.)
  • 1/4 cup Parmesan
  • 1 Tbs. chopped fresh thyme and/or rosemary (or other fresh herbs.

 { directions }

  1. Preheat oven to 400ºF.
  2. In a medium bowl, stir together sweet potatoes, 1 Tbs. oil and salt and pepper. Place sliced potato on baking sheet with parchment paper or baking mat and roast for  minutes.
  3. While potatoes roast, prepare your crust by rolling  dough ball out on the counter covered in flour or parchment paper. Roll into a rustic 15-inch circle, adding more flour, if necessary, to prevent sticking. Transfer carefully to a baking sheet with the parchment or baking mat in place.
  4. When potatoes are done, lower heat to 375ºF. and start assembling your tart.
  5. Spread the goat cheese, then half the herbs on the crust, leaving about a 2-inch boarder. Layer a ring of sweet potatoes and then a inner ring of red onions, and then a smaller ring of sweet potatoes at the center. Top with the remaining herbs and Parmesan cheese. Add salt and pepper as desired.
  6. Bake for 25-28 minutes. Check in the last few minutes to make sure the crust only slightly browns.
  7. Let cool for a few minutes and serve warm.
  8. Enjoy! Yum!

Makes about about 4 servings. (Inspired by this recipe)

{ Keep Cooking in Love & Light! }

Rustic Sweet Potato & Red Onion Tart
Rustic Sweet Potato & Red Onion Tart





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