This easy Sweet Potato Red Onion Puff Pastry Tart uses store-bought pastry for faster results and is great for brunch or a family weekend lunch. It's full of healthy, tasty vegetables inside a puff pastry base.

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• For this puff pastry tart you will need these ingredients:
• Why buy shop bought puff pastry?
• More Puff Pastry Filling and Topping Ideas
• Can I make this Sweet Potato Red Onion Puff Pastry Tart in advance?

We usually have these ingredients to hand so this recipe is very easy to pull together and great for using up products which means less waste in the kitchen!

The flavours in this tart come together so well. I serve the puff pastry tart from the sheet pan, why use another plate, saves on the washing up too!

For this puff pastry tart you will need these ingredients:

• Sweet Potatoes
• Olive oil
• Red Onions
• Mushrooms
• Garlic (optional)
• Sea salt
• Black Pepper
• Puff Pastry sheet
• Beaten egg
• Mozzarella or cheddar cheese
• Rocket/Arugula leaves

And this is how to make it:

Peel the sweet potatoes and cut into thin discs.

• Place in a bowl with the olive oil, sea salt and black pepper. Coat with the oil.
• Place the sweet potatoes onto a baking tray and bake for 15 minutes until just soft.

• Slice the red onions, mushrooms and garlic. Start by frying the red onions gently for a few minutes, then add the mushrooms and continue to fry on a medium heat. Add the minced garlic towards the end.

• Unroll the puff pastry sheet, keeping the parchment paper it was wrapped in, onto a large baking sheet pan/tray.
• Score a border of around 1 inch around the pastry. Prick the pastry all over inside the border with a fork. This will let any air escape and will prevent the pastry from puffing up where you don't want it to. 

• Brush the border with beaten egg this will make the puff pastry around the edges lovely and golden when baked.
• Place the roasted sweet potatoes onto the puff pastry base.
• Pile the red onion, mushroom and garlic mixture evenly over the sweet potatoes, keeping within the border.

• Place blobs of Mozzarella into the mix or grate some Cheddar cheese over, both are equally delicious!
• Bake in the oven for 20-25 minutes until the puff pastry is well risen and golden.

• Scatter some Rocket/Arugula or watercress leaves over the tart and serve.

Why buy shop bought puff pastry?

Do buy the ready-made puff pastry unless you really want to make your own. It’s one of my favourite shortcuts. I have made it once and although a great experience that I can tick off my list, it really is a long process. Take a look at this Puff Pastry tutorial if you'd like to give it a go!

The shop bought versions always give great results and are a huge time saver. If you make your own, please do let me know how it came out.

More Puff Pastry Filling and Topping Ideas

Puff Pastry tarts are really versatile, you can change up the ingredients to suit all tastes. Try some of these combinations, I’ve just listed what we use the most.

Spreads for the puff pastry base:

• Pesto’s – try our homemade Parsley Pesto. Red Pesto is also a great choice.
• Ricotta cheese or any cream cheese with mixed herbs.
• Crème fraîche, mixed with dijon mustard.

Fillings:

• Asparagus
• Butternut Squash
• Red peppers
• Roasted or sun-dried Tomatoes
• Courgettes/Zucchini
• Leeks
• Spinach
• Other Mushroom varieties

Toppings:

• Cheese favourites: Gruyère cheese, Camembert, Brie, Goat’s cheese, Feta, Mozzarella, Stilton and Danish Blue.
• Smoked Salmon
• Proscuitto
• Fresh herbs like Parsley, Basil, Thyme, Oregano.

Can I make this Sweet Potato Red Onion Puff Pastry Tart in advance?

Yes, definitely.

The sweet potatoes can be roasted the day before and the red onion and mushroom filling can also be prepared in advance and refrigerated. I usually just prep all the vegetables in the morning and keep in separate bowls covered in the fridge ready for use the same day. Saves so much time when we’re all hungry and want food fast!

You can also prepare and cook the puff pastry tart a day ahead. Cover it well with cling film and chill in the fridge. All it will need is reheating in a hot oven for around 5 minutes.

Some tips for using Puff Pastry:

• Keep the pastry cold, I generally use chilled pastry and only start using it when needed. The great thing about using puff pastry on a roll is you can unroll it fast and use straight away!
• Make sure your oven is hot enough, puff pastry needs a hot oven to puff up well. It’s done when it’s gorgeously golden and perfectly puffed up!

More delicious Sweet Potato recipes:

• Vegan Black Bean Stuffed Sweet Potatoes
• Sweet Potato Hummus