Sweet Potato, Red Onion and Feta Sunshine Tart


I love the sunny look of this tart and the combination of the sweet potato and onion with the salty feta and hot chilli. It’s great for a picnic, or you could serve it as a starter with salad, or even as a light main course, if you added some French beans.


  • 225 g (8 oz) sheet ready-made shortcrust pastry
  • 1 tbsp olive oil
  • 2 red onions, finely chopped
  • leaves from a large thyme sprig, plus extra to garnish
  • 200 g (7 oz) sweet potato, cut into 5 mm (¼ in) slices
  • 100 g ( oz) feta, cut into 2 cm (¾ in) dice
  • 1 hot red chilli (ideally Scotch Bonnet), deseeded and finely sliced
  • 3 eggs
  • 6 tbsp. crème fraîche (about 90 ml/ fl oz)
  • black pepper


  1. Preheat the oven to 200°C/400°F/gas mark 6. Roll the pastry sheet out a little thinner and transfer it to a 25 cm (10 in) diameter non-stick metal tart case. Trim the pastry around the edges. Put a sheet of greaseproof paper on top of the pastry and fill with baking beans. Bake for 10 minutes, remove the parchment and baking beans and return to the oven for another 3 minutes or so, to dry out the bottom of the pastry. Remove from the oven and reduce the temperature to 180°C/350°F/gas mark 4. Put a baking sheet in the oven to warm.
  2. Meanwhile, heat the oil in a frying pan and gently fry the onions with the thyme, until soft (about 15 minutes). Spread the onions over the base of the cooled pastry case. Arrange the sweet potato, feta and chilli over the top. Crack the eggs into a bowl and mix well with the crème fraîche. Spoon this over the contents of the tart, spreading it evenly. Garnish with extra thyme leaves and season well with black pepper (the tart won’t need salt because of the salty feta).
  3. Transfer the tart to the hot baking sheet in the oven and cook for 25-30 minutes, until set firm and golden. Check during this time that the edges of the pastry aren’t scorching; if they are, cover the tart with foil. Serve hot, warm or cold.