Sweet potato and Stilton tart
Serves: 6
Prep time: 20 minsTotal time: 
Recipe photograph by Maja Smend
Sweet potato and Stilton tart
Serve this sweet potato and stilton tart with a salad of peppery leaves
Serves: 6
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
530Kcal
Fat
32gr
Saturates
17gr
Carbs
46gr
Sugars
10gr
Fibre
5gr
Protein
11gr
Salt
1.1gr
Emily Jonzen
Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Emily Jonzen
Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Ingredients
- 20g butter
- 2 medium onions, peeled and finely sliced
- 2 tsp thyme leaves
- 1 tbsp balsamic vinegar
- 600-650g sweet potatoes (about 2 medium-sized)
- 1½ tbsp olive oil
- 1 x 375g sheet ready-rolled puff pastry
- 100g vegetarian Stilton
- 1 x 150ml carton soured cream beaten egg, to glaze (optional)
Step by step
Get ahead
Prepare up to the end of step 4 up to a few hours ahead. Loosely cover the sweet potatoes and onions at room temperature and leave the prepared pastry in the fridge.
- Preheat the oven to 200°C, fan 180°C, gas 6.
- Melt the butter in a large pan and cook the onions over a low heat, stirring regularly, for 15-20 minutes, until completely soft but not coloured. Add half of the thyme and the balsamic vinegar, turn up the heat slightly and allow to caramelise, stirring regularly, for 2-3 minutes. Set aside to cool.
- Meanwhile, peel and slice the sweet potatoes into 5mm discs. Toss with the olive oil and spread out over 2 lined baking trays in a single layer. Roast for 10-12 minutes, until beginning to soften. Set aside to cool slightly.
- Unroll the puff pastry onto a large baking sheet, leaving it on the paper it was wrapped in. Trim the edges to make a neat rectangle, then use a sharp knife to score a 2cm border around the edge of the pastry. Prick the pastry inside the border with a fork and set aside in the fridge.
- Crumble half of the Stilton into the soured cream and mix well. Spread this mixture out onto the pastry, leaving the border free. Spoon over the onions in an even layer, then arrange the sweet potato slices in lines, overlapping slightly. Season, crumble over the rest of the Stilton and sprinkle over the remaining thyme. Brush the border with beaten egg, for a more golden finish, if you like.
- Bake in the oven for 25-30 minutes, until well risen and golden. Leave to cool for a few minutes before serving with a salad of peppery leaves.
