With a creamy filling of sticky onions, smoky bacon, caramelized roasted potato, Swiss cheese, fresh thyme and nutmeg all encased in a flaky puff-pastry shell, Roasted Sweet Potato, Jammy Onion & Bacon Tart makes a fabulous special lunch with the girls – or boys, served with a simple baby green salad, crusty bread and some bubbles. Or serve for a light, make-ahead dinner with the same accompaniments.Jump to Recipe
There’s something nostalgic about sweet and savory tarts, pies and quiches. I think it reminds me of home and security: having lunch with mum and nana enjoying a hot pie during the cool Sydney winters. Or out a restaurant for lunch in the picturesque Southern Highlands of New South Wales with mum and my eldest cousin, Suzanne, enjoying a slice of quiche and a simple salad served alongside. We didn’t care we’d just had a pastry lunch, we’d harbor no guilt ordering a slice of lemon tart for dessert. I can’t be certain, but I think these wonderful food memories are where my love of pastry was established. Plus I think there’s something whimsical about pies, tarts and quiches, especially when the melodic sound of classical music is softly playing in the background. Or if they’re eaten in England. Or better yet – both.
I love that food stirs such nostalgia. What wonderful food memories do you have of food? Air kisses, Lovoni xo
ROASTED SWEET POTATO, JAMMY ONION & BACON TART
- 9-inch/23cm round tart pan with a removeable base
- 1 lb sweet potatoes, peeled and chopped (about 2)
- 2 teaspoons olive oil
- Sea salt and freshly ground pepper
- 6 strips bacon, chopped
- 1 tablespoon butter
- 1 large onion, thinly sliced
- 2 garlic cloves, minced
- 2 teaspoons brown sugar
- 2 teaspoons chopped fresh thyme, plus extra sprigs for garnish
- 1 sheet frozen ready-roll puff pastry, thawed according to package directions
- All-purpose flour for dusting
- 2/3 cup grated Swiss cheese
- 1 1/2 cups heavy cream
- 3 large eggs
- 1/4 teaspoon ground nutmeg
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Grease a 9-inch tart pan with a removeable base.
- Toss the potato with the oil and a good pinch of salt and pepper together on the baking sheet. Roast for 35 minutes, turning once during cooking, until the potato is browned and cooked
- While the potato is cooking, heat a medium-large skillet over medium-high heat. Cook the bacon, stirring occasionally, until browned and crisp. Remove to a paper towel-lined plate with a slotted spoon. Discard all but 1 tablespoon of the bacon fat.
- Heat the bacon fat and butter together in the same skillet over medium heat. Add the onion and a good pinch of salt and pepper. Cook, stirring occasionally, for 10 minutes or until softened. Add the garlic and cook for 3 to 5 minutes until the onion is browned. Add the sugar and stir until the sugar is dissolved and combined. Remove the onion from the heat. Stir in the thyme.
- Reduce the oven temperature to 375°F (190°C).
- Roll the pastry on a lightly floured surface until large enough to fit into the tart pan – base and side. Carefully lift the pastry into the tart pan and lightly press on the bottom and up side of pan; trim the edge.
- Sprinkle half of the cheese over the pastry. Spread or dollop the onion over the cheese. Scatter the potato and bacon over the onion.
- In a medium bowl, whisk together the cream, eggs, nutmeg and a pinch of salt and pepper. Pour into the pan. Sprinkle with the remaining cheese. Bake for 45 to 50 minutes or until the tart is set and the pastry is golden. Let cool before cutting into wedges to serve. Garnish with a few extra thyme sprigs if desired.