Sweet Potato & Caramelized Onion Tart with Brie, Cranberries & Walnut Honey Crunch
Prep time: 25 minutes
Cook time: 35–40 minutes
Servings: 6–8
Ingredients
For the Tart
1 sheet puff pastry, thawed
2 medium sweet potatoes, peeled and thinly sliced
2 large yellow onions, thinly sliced
2 tbsp olive oil
1 tbsp butter
½ tsp salt
¼ tsp black pepper
½ tsp dried thyme
5 oz (140 g) Brie, thinly sliced
⅓ cup dried cranberries
Walnut Honey Crunch
½ cup (60 g) walnuts, roughly chopped
2 tbsp honey
¼ tsp ground cinnamon
Pinch of sea salt
Pinch of red pepper flakes, optional
Finishing
1 tbsp fresh thyme leaves
1 tbsp balsamic glaze, optional
Freshly cracked black pepper
Instructions
Prepare the oven:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Caramelize the onions:
Heat the olive oil and butter in a large skillet over medium-low heat. Add the sliced onions and a pinch of the salt. Cook for 15–20 minutes, stirring occasionally, until deeply golden and caramelized. If they begin sticking, add a tablespoon of water. Remove from heat.
Prepare the sweet potatoes:
Arrange the thinly sliced sweet potatoes on the prepared baking sheet. Brush lightly with a little olive oil and season with the remaining salt, black pepper, and dried thyme. Roast for 10–12 minutes, just until slightly softened but not fully cooked. Let cool briefly.
Prepare the puff pastry:
Place the thawed puff pastry on a parchment-lined baking sheet. Lightly score a ½-inch border around the edges without cutting all the way through. Prick the center several times with a fork.
Build the tart:
Spread the caramelized onions evenly over the pastry, keeping the border clear. Arrange the roasted sweet potato slices over the onions. Top with the sliced Brie and sprinkle evenly with the dried cranberries.
Bake:
Bake for 20–25 minutes, or until the puff pastry is deeply golden and crisp and the Brie is melted and bubbling.
Make the walnut honey crunch:
While the tart bakes, place the chopped walnuts in a dry skillet over medium heat. Toast for 2–3 minutes. Reduce the heat to low and add the honey, cinnamon, sea salt, and optional red pepper flakes. Stir for about 1 minute, until the walnuts are glossy and coated. Remove from heat and let cool slightly.
Finish the tart:
Remove the tart from the oven and scatter the warm walnut honey crunch over the top. Sprinkle with fresh thyme and freshly cracked black pepper.
Serve:
Drizzle lightly with balsamic glaze, if desired. Allow the tart to rest for 5 minutes, then slice and serve warm.
Tip: For the best texture, slice the sweet potatoes very thinly and keep the puff pastry cold until you’re ready to assemble the tart.
