Ingredients:
- 1 sheet puff pastry
- 2 medium sweet potatoes, peeled and thinly sliced
- 1 large onion, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon cumin powder
- 1/2 teaspoon smoked paprika (optional)
- 1/4 teaspoon ground cinnamon (optional for added warmth)
- Salt and pepper, to taste
- 1 tablespoon honey or maple syrup (for drizzling)
- Fresh thyme or rosemary sprigs (optional)
- 1/2 cup crumbled feta or goat cheese (optional)
- 1 tablespoon balsamic vinegar (optional for a tangy kick)
Instructions:
- Preheat your oven to 400°F (200°C).
- Toss the sweet potato slices in olive oil, salt, pepper, cumin powder, smoked paprika, and cinnamon. Spread them in a single layer on a baking sheet.
- Roast for 20-25 minutes or until tender and slightly caramelized, turning halfway through.
- While the sweet potatoes roast, heat a tablespoon of olive oil in a skillet over medium heat.
- Add the sliced onions and a pinch of salt.
- Cook slowly, stirring occasionally, for 20-25 minutes until the onions are golden brown and caramelized.
- If desired, deglaze the pan with balsamic vinegar for added depth of flavor.
- Roll out the puff pastry on a baking sheet lined with parchment paper.
- Spread the caramelized onions evenly across the center of the pastry, leaving a border around the edges.
- Layer the roasted sweet potato slices over the onions, overlapping them slightly.
- Fold the edges of the pastry over the sweet potatoes and onions to form a rustic crust.
- Bake the tart in the oven for 15-20 minutes, or until the puff pastry is golden and crispy.
- Once the tart is out of the oven, drizzle with honey or maple syrup for a sweet contrast. If using, sprinkle crumbled feta or goat cheese on top.
- Garnish with fresh thyme or rosemary sprigs and serve warm