Caramelized Onion and Sweet Potato Tart

This Caramelized Onion and Sweet Potato Tart is a savory-sweet delight, perfect for any fall meal! With layers of caramelized onions, tender sweet potatoes, and creamy cheese nestled in a flaky crust, this tart brings cozy, seasonal flavors to your table. Ideal for brunch, Thanksgiving, or a cozy dinner, it’s easy to make and full of rich, satisfying taste. Visit Satisfy Your Cravings for the full recipe and step-by-step instructions to make this flavorful tart a new favorite in your fall recipe collection!

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Prep Time 40

Cook Time 45

Total Time 1 25

Course Dinner, Main Course

Servings 8

Calories 300 kcal

Equipment

Tart Pan (9-inch): For baking the tart; a removable bottom tart pan works best for easy slicing and serving.
Mixing Bowls: Various sizes for mixing the crust, filling, and other ingredients.
Pastry Cutter or Food Processor: If making the crust from scratch, a pastry cutter or food processor will help cut the butter into the flour.
Rolling Pin: To roll out the tart crust evenly.
Mandoline Slicer or Sharp Knife: A mandoline slicer is ideal for thinly slicing the sweet potatoes, but a sharp knife works as well.
Large Skillet: For caramelizing the onions.
Baking Sheet: For roasting the sweet potato slices before adding them to the tart.
Parchment Paper or Aluminum Foil: Useful for blind-baking the crust (lining it before adding pie weights).
Pie Weights or Dry Beans: Needed for blind-baking the crust to prevent it from puffing up.
Whisk: For mixing the eggs, cheese, and milk/cream for the filling.
Spatula or Wooden Spoon: For stirring and scraping the caramelized onions and filling.
Measuring cups and spoons – to ensure accurate ingredient measurements

Ingredients

For the Tart Crust:

1 1/2 Cups All-purpose flour
1/2 Tsp Salt
1/2 Cup Cold unsalted butter, but into cubes
4-5 Tbsp Ice water

For the Tart Filling:

2 Large sweet potatoes, peeled and sliced into thin rounds
2 Large yellow onions, thinly sliced
2 Tbsp Olive oil
1 Tbsp Butter
1 Tsp Fresh thyme leaves (or 1/2 tsp dried thyme)
Salt and pepper, to taste
3/4 Cup Ricotta cheese
1/2 Cup Grated Gruyere or cheddar cheese
2 Large eggs
1/2 Cup Milk or cream
Fresh herbs for garnish (like chives or parsley)

Instructions

Step 1: Prepare the Tart Crust
In a large mixing bowl, combine the flour and salt.
Add the cold butter and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, until the dough holds together when pressed.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Tip: Keeping the butter cold is essential for a flaky crust. Avoid overworking the dough to prevent it from becoming tough.
Step 2: Caramelize the Onions
In a large skillet, heat olive oil and butter over medium heat.
Add the sliced onions and cook for about 10-15 minutes, stirring occasionally, until they are soft and caramelized. Sprinkle in thyme and season with salt and pepper.
Remove from heat and set aside.
Tip: Stirring the onions occasionally allows them to caramelize without burning. Lowering the heat toward the end of cooking brings out the onions' natural sweetness.
Step 3: Roast the Sweet Potatoes
Preheat your oven to 400°F (200°C).
Arrange the sweet potato rounds on a baking sheet, drizzle with a bit of olive oil, and season with salt and pepper.
Roast for 15-20 minutes until tender but not mushy. Set aside to cool.
Step 4: Roll Out the Tart Crust
Once chilled, roll out the dough on a lightly floured surface into a circle about 12 inches in diameter.
Carefully transfer the crust to a 9-inch tart pan, pressing it into the bottom and up the sides. Trim any excess dough.
Use a fork to prick the bottom of the crust to prevent it from puffing up during baking.
Pre-bake the crust at 400°F (200°C) for 10 minutes.
Step 5: Prepare the Filling
In a medium bowl, whisk together the ricotta cheese, grated Gruyere, eggs, and milk until smooth. Season with a pinch of salt and pepper.
Spread a thin layer of caramelized onions on the pre-baked crust.
Arrange the roasted sweet potato slices in a circular pattern on top of the onions, then pour the cheese mixture over the top.
Step 6: Bake the Tart
Lower the oven temperature to 375°F (190°C) and bake the tart for 25-30 minutes or until the filling is set and the top is golden.
Allow the tart to cool slightly before slicing.

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