I love this as an easy no fuss brunch solution for friends (and a great alternative to the bagel smorgasbord option that’s always more effort than it looks). The chard feta mixture and sweet potatoes can all be made the day ahead, simply assembled onto a piece of ready rolled puff pastry and popped into the oven just before everyone arrives. This tart really needs nothing more than a simple green salad alongside making it the most impressive yet simple dish to show off to your friends.
Feel free to omit the eggs if you want to make this as an appetiser in smaller portions or if you just want to shake things up. When I am feeling fancy I love to drizzle a little hot honey on top for fun.
I think I might start a tart series. What do you think?
Chard, Feta & Sweet Potato Tart (with optional brunch option)
4
servings30
minutes40
minutesIngredients
1 medium sweet potato, in slices or wedges
1 medium/large red onion, sliced in wedges through the root
1 tbsp olive oil
salt
1 tsp Aleppo pepper (or 1/2 tsp chili flakes)
1 tbsp butter
400g chard, spinach or cavolo nero (or a mixture)
50g fresh dill
20g fresh parsley
100g feta
20g parmesan or pecorino
1 package of ready rolled all butter puff pastry
6 eggs (if you are going down the brunch route)
1 egg for the glaze
Directions
- Preheat oven to 200ºC
- Line a baking sheet with parchment paper. Arrange your sweet potato and red onion wedges on the tray. Drizzle with a little olive oil, season with salt and Aleppo pepper. Roast for 30 minutes until soft and slightly caramelised. Alternatively you can use some leftover sweet potato from the night before and skip this stage.
- Remove the tough stems and wash the chard leaves thoroughly.
- Place a medium sized sauté pan on a medium heat and melt 1 tbsp butter. Add the leaves season with a pinch of salt, turn the heat down to medium low and cover with a lid until they are wilted but still bright green. Tip into a sieve and allow to drain, then squeeze out the water with your hands.
- When they are dry, tip the greens into a bowl, add the parsley & dill and crumble in the feta & grate in half the parmesan.
- When you are ready to bake your tart, preheat the oven to 200ºC
- Remove your pastry from the fridge and unroll it onto a baking sheet.
- Spread out the spinach filling over the base, leaving a small border around the edge. Layer on the roasted sweet potatoes and onions and sprinkle over an extra grating of parmesan
- Tuck up the sides of the pastry (like a galette) to keep everything in place and brush with an egg wash.
- Place into the oven and bake for 25-30 minutes. If you like, 7 minutes before the end of baking, crack 4-6 eggs evenly over the top and allow them to bake so the whites are firm and the yolks are set but soft.
- Cut into slices and serve. I like mine with a little hot honey drizzled on top, but that’s only because I’m a little extra…..
Have you made this dish?
Let me know what you think, share your efforts and any tweaks you made to the recipe on Instagram, don’t forget to tag #BuildingFeasts or email me on info@buildingfeasts.com
