Flaky all-butter puff pastry, jammy caramelized onions, tender sweet potato, and creamy goat cheese...an impressive holiday snack that comes together in minutes!
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Ingredients
Here is what you'll need:
- All-butter puff pastry sheet, thawed
- Medium sweet potatoes, thinly sliced
- Large yellow onion, thinly sliced
- Olive oil
- Balsamic vinegar
- Fresh thyme
- Goat cheese
- Egg, for egg wash
- Salt and pepper
See recipe card for quantities.
Instructions
- Caramelize the Onions: This is the step that requires the most patience, and it is completely worth it. Heat olive oil in a skillet over medium-low heat and add the thinly sliced onion. Cook low and slow, stirring occasionally, until the onions are deep golden and jammy - don't rush this. Once they're there, add the balsamic vinegar and a pinch of salt and pepper. Stir to coat and let the vinegar absorb for another minute or two. Set aside.
- Season the Sweet Potatoes: Cube the sweet potatoes into small cubes. Toss with the remaining olive oil, fresh thyme, salt, and pepper until every slice is evenly coated.
- Prep the Pastry: Preheat your oven to 400°F. Cut the tart into 12 squares as this is going into a muffin tin. Place the thawed puff pastry sheets into each section of the muffin plan. flat on a parchment-lined sheet pan.
- Build the Tart: Spread the caramelized onions in an even layer inside the border, don't be shy here, they shrink a lot during cooking so use them all. Layer the sweet potato slices on top, overlapping slightly. Crumble the goat cheese generously over the top.
- Egg Wash and Bake: Brush the exposed pastry border with egg wash, this is what gives it that deep, glossy, bakery-worthy golden color. Slide it into the oven and bake at 400°F for 25-30 minutes, until the pastry is puffed and deeply golden and the sweet potato edges are just starting to caramelize.
- Rest and Serve: Let the tart rest for 5 minutes before slicing. This helps the layers settle and makes it infinitely easier to cut cleanly. Finish with a few extra thyme sprigs if you want a fresh, herby hit on top, and serve while it's still warm.
Substitutions & Variations
Here is how you can mix this recipe up:
- No goat cheese: Ricotta is a creamy, milder swap and works beautifully here dollop it on after baking rather than before so it stays soft and fresh. Feta is a saltier, tangier option that holds up well in the oven. Shaved parmesan would lean more savory and nutty.
- Different squash or root vegetable: Butternut squash, delicata squash, or even thinly sliced beets all work with this exact flavor profile. Just make sure whatever you're using is sliced thin enough to cook through in the oven.
- Want to add protein: Crispy prosciutto draped over the top after baking is a natural fit. So is a soft poached egg served right on top of a slice, very brunchy!!
- Make it a round tart: If you have a tart pan, you can use this same approach with a pie dish or a round tart ring. The scoring and docking technique still applies.
- Different herbs: Fresh rosemary or sage would both be wonderful in place of thyme. For something a little brighter, a drizzle of fresh chive oil after baking takes the whole thing in a different direction.
- Sweeter direction: Add a drizzle of honey over the goat cheese just before serving. The combo of honey, goat cheese, and sweet potato is genuinely excellent.
Equipment
- Muffin Tin or Sheet pan: a standard muffin tin or half-sheet pan gives you plenty of room and conducts heat evenly for a crisp bottom.
- Skillet: for the caramelized onions. Cast iron retains heat beautifully and develops great color, but any pan works.
- Pastry brush: for the egg wash. If you don't have one, your fingers work in a pinch.
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Pairing
These are my favorite dishes to serve with [this recipe]:
Puff Pastry Sweet Potato Goat Cheese Tarts
Flaky all-butter puff pastry cups filled with jammy caramelized onions, tender sweet potato, and creamy goat cheese baked right in a muffin tin for perfect individual portions.
Ingredients
Equipment
Method
- Caramelize the onions: Heat 2 tablespoons olive oil, divided (1 tbsp) in a skillet over medium-low heat. Add the sliced onion and cook low and slow, stirring occasionally, until deeply golden and jammy about 30-40 minutes. Finish with 1 tablespoons balsamic vinegar, salt, and pepper. Stir and cook another 1-2 minutes until absorbed. Set aside.
- Season the sweet potatoes: Toss sweet potatoes with the remaining 2 tablespoons olive oil, divided, 2 teaspoons fresh thyme, salt, and pepper until every slice is evenly coated. Slice thin, about ⅛ inch, so they cook through in the oven.
- Prep the muffin tin: Preheat oven to 400°F. Grease a standard 12-cup muffin tin well. Cut the thawed 1 sheet all-butter puff pastry, thawed into 12 squares, large enough to drape into each cup with the edges coming up the sides to form little pastry cups. Press gently into each well.
- Fill the cups: Spoon a layer of caramelized onions into the bottom of each pastry cup. Layer in a few sweet potato slices, then crumble 4 ounces goat cheese generously on top.
- Egg wash and bake: Beat 1 egg, for egg wash and brush the exposed pastry edges of each cup. Bake at 400°F for 25-27minutes until the pastry is puffed and deeply golden and the sweet potato edges are just beginning to caramelize.
- Rest and serve: Let the tarts rest in the tin for 5 minutes this helps them set so they lift out cleanly. Run a small offset spatula or butter knife around each cup to release, then transfer to a wire rack or serving board. Garnish with extra fresh thyme if desired.
