Sweet Potato, Red Onion, and Cheese Tart
A tasty and easy to prepare recipe of shortcrust pastry based lined with red onion, sweet potato, spinach, and cheddar cheese topped with stilton. Serve with French fries and a salad. This is one of our “staple” recipes which we make on a regular basis. If you don’t eat it all, then it will keep in the fridge and re-heat in the oven for lunch the day after.
Cut the sweet potato into cubes around 2”, boil on a low simmer for 10 minutes until starting to go soft. Slice the red onion thinly, and gently fry ( to soften, NOT brown) in some olive oil for around 5 minutes, add a few fennel seeds.
If you have fresh spinach, then cut roughly and steam for 5 minutes until just wilted. Alternatively you can use frozen, defrost in boiling water for a couple of minutes, then drain and wilt in a pan on low heat for 5 minutes.
When the potatoes are cooked, rinse in cold water, then drain. On a chopping board cut them roughly into small cubes ( ¼”) or slices.
For this recipe we always use the pre-made savoury tart bases from the supermarkets, for all our other recipes we always make our own, but for this it works better .. trust us on this one.
To assemble the tart, place the onions in the bottom of the pastry base, then add the layer of sweet potatoes. Season with salt and a generous grind of black pepper. If you have prepared the spinach, then next add a thin layer of spinach ( the odds are it’s shrunk significantly, so it may be more like some blobs of spinach rather than a whole layer – that’s fine).
Cut the cheddar cheese into slices a few mm thick, and add the final layer. Finally cut some cubes of stilton and dot all over the cheddar layer – to taste.
Place in the oven at the same time as a tray of oven chips, around 20 mins @ 180 in a fan assisted oven, or 190-200 in the middle shelf otherwise. Serve with a salad of mixed leaves, some red onion and a nice salad dressing.