Preparation time is 10minutes
Cook time is 35minutes
Total time is 45minutes
Serve is for 6 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
6
- 2 sheets frozen puff pastry
- 1/2 cup milk
- 2 brown onions
- 500grams sweet potato
- 2tablespoons thyme leaves
- 1tablespoons balsamic vinegar
- 50grams feta
- 1 1/2tablespoons olive oil
- 1 free range egg
- 1tablespoons brown sugar
Nutrition per serving
1570kJ / 375Cal
1570 Kilojoules or 375 Calories
18% of daily energy intake*
Protein
9.5grams
Fat
17.2grams
Carbs
43.5grams
Sugars
11.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 200°C. Line a baking tray with baking paper. Lightly grease a 13x36cm rectangular tart tin.
Step 2 of 5
Toss sweet potato with 2 tsp oil. Spread onto tray in a single layer and season. Bake for 20 minutes, tossing halfway through cooking time, or until tender and golden on the edges.
Step 3 of 5
Meanwhile, join pastry sheets together by overlapping edges, pressing well to seal. Lay into base and sides of tin and trim excess. Prick base with a fork, then line with baking paper and fill with pie weights or uncooked rice. Bake along with sweet potato for 15 minutes. Remove both from oven and set aside.
Step 4 of 5
Heat 2 tsp oil in a medium saucepan over medium-low heat. Add onion and cook for 15 minutes, stirring occasionally, or until caramelised. Add sugar and vinegar and cook for a further 2-3 minutes or until liquid has evaporated.
Step 5 of 5
Spread onion over pastry base. Top with sweet potato. Whisk egg and milk together and pour over filling. Scatter over feta and thyme. Bake for a further 10 minutes or until pastry is golden and mixture is set. Drizzle over remaining oil and garnish with extra thyme sprigs. Serve.
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