Sweet Potato & Caramelized Onion Tart with Brie, Cranberries & Walnut Honey Crunch
Sweet Potato & Caramelized Onion Tart with Brie, Cranberries & Walnut Honey Crunch brings together buttery puff pastry, tender roasted sweet potato, deeply caramelised onions, creamy Brie and tart dried cranberries. Finished with a crisp walnut honey crunch, fresh thyme and an optional balsamic glaze, this sweet and savoury tart makes a beautiful appetiser, light meal or special side dish.
Why You’ll Love This Sweet Potato & Caramelized Onion Tart
This tart is packed with contrasting flavours and textures. The flaky pastry provides a crisp base, while the caramelised onions and roasted sweet potatoes add sweetness and richness. Brie melts beautifully over the top, and the cranberries and walnut honey crunch add a delicious finishing contrast.
- Sweet and savoury: Sweet potatoes, caramelised onions, Brie and cranberries work beautifully together.
- Crispy and creamy: Golden puff pastry contrasts with soft melted Brie.
- Easy presentation: The overlapping sweet potato slices make the tart look impressive with very little effort.
- Perfect finishing touch: Honey-coated walnuts add crunch and a lightly caramelised flavour.
- Great for entertaining: Slice it into portions and serve warm as an appetiser or side.
Ingredients
For the Tart
- 1 sheet puff pastry, thawed
- 2 medium sweet potatoes, peeled and thinly sliced
- 2 large yellow onions, thinly sliced
- 2 tbsp olive oil
- 1 tbsp butter
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried thyme
- 5 oz (140 g) Brie cheese, thinly sliced
- 1/3 cup dried cranberries
For the Walnut Honey Crunch
- 1/2 cup (60 g) walnuts, roughly chopped
- 2 tbsp honey
- 1/4 tsp ground cinnamon
- Pinch of sea salt
- Pinch of red pepper flakes, optional
For Finishing
- 1 tbsp fresh thyme leaves
- 1 tbsp balsamic glaze, optional
- Freshly cracked black pepper
How to Make Sweet Potato & Caramelized Onion Tart
1. Prepare the Oven
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roast the Sweet Potato
Arrange the thinly sliced sweet potatoes on a baking sheet. Brush them lightly with olive oil and season with a little salt, black pepper and dried thyme.
Roast for 12–15 minutes, until the slices are slightly tender but still firm enough to arrange neatly on the tart.
3. Caramelize the Onions
While the sweet potatoes roast, heat the olive oil and butter in a large skillet over medium-low heat.
Add the sliced onions, salt and black pepper. Cook for 25–30 minutes, stirring occasionally, until the onions become soft, deeply golden and caramelised.
4. Prepare the Puff Pastry
Place the thawed puff pastry on the parchment-lined baking sheet. Lightly score a border about 1 inch from the edge without cutting completely through the pastry.
Prick the centre several times with a fork. This helps define the border while allowing the centre to bake evenly.
5. Build the Tart
Spread the caramelised onions evenly over the centre of the puff pastry, keeping them inside the scored border.
Arrange the roasted sweet potato slices over the onions, slightly overlapping them to create an attractive layered surface.
6. Add the Brie & Cranberries
Arrange the thinly sliced Brie over the sweet potatoes. Scatter the dried cranberries evenly across the top.
7. Bake Until Golden
Bake for 20–25 minutes, until the puff pastry is deeply golden and crisp and the Brie is soft and melted.
8. Make the Walnut Honey Crunch
While the tart bakes, toast the chopped walnuts in a dry skillet over medium heat for 2–3 minutes, stirring frequently.
Reduce the heat and add the honey, cinnamon, sea salt and red pepper flakes if using. Stir for 1–2 minutes, until the walnuts are glossy and lightly caramelised.
Transfer the walnut mixture to parchment paper and allow it to cool slightly.
9. Finish the Tart
Remove the tart from the oven and scatter the warm walnut honey crunch over the melted Brie and roasted sweet potatoes.
10. Serve
Finish with fresh thyme leaves and freshly cracked black pepper. Add a light drizzle of balsamic glaze if desired.
Slice and serve warm while the pastry is crisp and the Brie is soft and creamy.
Tips for the Best Sweet Potato Tart
- Slice the sweet potatoes thinly: Thin, even slices roast quickly and are easier to arrange across the pastry.
- Cook the onions slowly: The medium-low heat gives them time to become deeply golden and soft.
- Don’t overload the pastry: Keep the toppings within the scored border so the pastry edges can puff and become crisp.
- Toast the walnuts carefully: Stir frequently once the honey is added to prevent the nuts from catching.
- Add the crunch at the end: Scattering the walnut honey mixture over the finished tart keeps it pleasantly crunchy.
- Serve warm: The Brie is especially creamy and the puff pastry remains crisp when served shortly after baking.
What to Serve with This Tart
This tart works beautifully as an appetiser or light meal. It can also be served alongside a fresh green salad for a more complete plate.
The combination of sweet potato, caramelised onion, Brie, cranberries and walnuts also makes it a lovely addition to a special dinner or entertaining spread.
Frequently Asked Questions
Can I use store-bought puff pastry?
Yes. The recipe uses one sheet of thawed puff pastry, making it a convenient option for preparing the tart.
Can I leave out the red pepper flakes?
Yes. The red pepper flakes in the walnut honey crunch are optional and can simply be omitted.
Do I have to use balsamic glaze?
No. The balsamic glaze is optional. The tart can be finished with fresh thyme and freshly cracked black pepper without it.
How do I know when the tart is ready?
The tart is ready when the puff pastry is deeply golden and crisp and the Brie is soft and melted. The recipe specifies approximately 20–25 minutes of baking time at 400°F (200°C).
Nutrition & Timing
| Details | Amount |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour 10 minutes |
| Servings | 6 |
| Calories | Approx. 440 kcal per serving |
| Protein | Approx. 10g per serving |
Final Thoughts
Sweet Potato & Caramelized Onion Tart with Brie, Cranberries & Walnut Honey Crunch is a delicious balance of creamy, sweet, savoury and crunchy textures. With golden puff pastry underneath, tender sweet potato and caramelised onion in the centre, and melted Brie on top, every slice gets finished with a little cranberry sweetness and honey-coated walnut crunch.
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Sweet Potato & Caramelized Onion Tart with Brie, Cranberries & Walnut Honey Crunch
- Total Time: 1 hour 10 minutes
Description
Sweet Potato & Caramelized Onion Tart with Brie, Cranberries & Walnut Honey Crunch combines buttery puff pastry, tender roasted sweet potato, deeply caramelised onions, creamy Brie and tart dried cranberries. A crisp walnut honey crunch, fresh thyme and optional balsamic glaze complete this sweet and savoury tart.
Ingredients
1 sheet puff pastry, thawed
2 medium sweet potatoes, peeled and thinly sliced
2 large yellow onions, thinly sliced
2 tbsp olive oil
1 tbsp butter
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp dried thyme
5 oz (140 g) Brie cheese, thinly sliced
1/3 cup dried cranberries
1/2 cup (60 g) walnuts, roughly chopped
2 tbsp honey
1/4 tsp ground cinnamon
Pinch of sea salt
Pinch of red pepper flakes, optional
1 tbsp fresh thyme leaves
1 tbsp balsamic glaze, optional
Freshly cracked black pepper
Instructions
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Arrange the thinly sliced sweet potatoes on a baking sheet. Brush them lightly with olive oil and season with a little salt, black pepper and dried thyme. Roast for 12–15 minutes, until the slices are slightly tender but still firm enough to arrange neatly on the tart.
3. While the sweet potatoes roast, heat the olive oil and butter in a large skillet over medium-low heat. Add the sliced onions, salt and black pepper. Cook for 25–30 minutes, stirring occasionally, until the onions become soft, deeply golden and caramelised.
4. Place the thawed puff pastry on the parchment-lined baking sheet. Lightly score a border about 1 inch from the edge without cutting completely through the pastry. Prick the centre several times with a fork.
5. Spread the caramelised onions evenly over the centre of the puff pastry, keeping them inside the scored border. Arrange the roasted sweet potato slices over the onions, slightly overlapping them.
6. Arrange the thinly sliced Brie over the sweet potatoes. Scatter the dried cranberries evenly across the top.
7. Bake for 20–25 minutes, until the puff pastry is deeply golden and crisp and the Brie is soft and melted.
8. While the tart bakes, toast the chopped walnuts in a dry skillet over medium heat for 2–3 minutes, stirring frequently. Reduce the heat and add the honey, cinnamon, sea salt and red pepper flakes if using. Stir for 1–2 minutes, until the walnuts are glossy and lightly caramelised. Transfer the walnut mixture to parchment paper and allow it to cool slightly.
9. Remove the tart from the oven and scatter the warm walnut honey crunch over the melted Brie and roasted sweet potatoes.
10. Finish with fresh thyme leaves and freshly cracked black pepper. Add a light drizzle of balsamic glaze if desired. Slice and serve warm while the pastry is crisp and the Brie is soft and creamy.
Notes
Slice the sweet potatoes thinly and evenly so they roast quickly and are easy to arrange across the pastry.
Cook the onions slowly over medium-low heat to give them time to become deeply golden and soft.
Keep the toppings within the scored border so the pastry edges can puff and become crisp.
Stir the walnuts frequently once the honey is added to prevent them from catching.
Add the walnut honey crunch at the end to keep it pleasantly crunchy.
Serve warm while the Brie is creamy and the puff pastry remains crisp.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: Mediterranean
