Description
Golden Sweet Potato Tart with Brie, Caramelized Onion, Pecans & Cranberry Maple Glaze is an elegant sweet-and-savory tart made with flaky puff pastry, tender roasted sweet potato, creamy melted Brie, deeply caramelized onions, toasted pecans, and a bright cranberry maple glaze.
Ingredients
1 sheet (about 230 g) puff pastry, thawed
1 medium sweet potato (about 300 g), peeled and thinly sliced
8 oz (225 g) Brie cheese, thinly sliced
1 large yellow onion, thinly sliced
2 tbsp olive oil
1 tbsp butter
1 tbsp brown sugar
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
1 egg, beaten, for brushing the pastry
1/3 cup (80 g) cranberry sauce
2 tbsp pure maple syrup
1 tbsp fresh orange juice
1 tsp balsamic vinegar
1/2 tsp Dijon mustard
Pinch of salt
1/3 cup (40 g) pecans, roughly chopped and toasted
1 tbsp fresh thyme leaves
1 tbsp fresh parsley, chopped
1 tsp orange zest, optional
Instructions
1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and set it aside.
2. Peel the sweet potato and slice it very thinly, about 1/8 inch (3 mm) thick. Thin slices cook more evenly and develop beautifully golden edges without adding too much moisture to the puff pastry.
3. Heat the olive oil and butter in a large skillet over medium-low heat. Add the sliced onion and cook for 15–20 minutes, stirring occasionally, until the onion becomes very soft and deeply golden.
4. Add the brown sugar, dried thyme, salt, and black pepper. Continue cooking for another 2–3 minutes, stirring occasionally, then remove from the heat.
5. Place the thawed puff pastry on the prepared baking sheet. Lightly score a 1-inch (2.5 cm) border around the edges without cutting all the way through the pastry. Prick the centre several times with a fork.
6. Spread the caramelized onions evenly over the centre of the puff pastry, keeping the scored border clear.
7. Arrange the thin sweet potato slices over the caramelized onions, slightly overlapping each slice. Drizzle lightly with olive oil and season with a small pinch of salt and black pepper.
8. Arrange the thin slices of Brie evenly over the sweet potatoes. Keep most of the cheese inside the pastry border so it melts over the filling without spilling excessively.
9. Brush the exposed puff pastry border with the beaten egg to create a glossy, deeply golden finish.
10. Bake for 25–30 minutes, or until the puff pastry is deeply golden and crisp, the sweet potato is tender, and the Brie is melted and bubbling.
11. While the tart bakes, combine the cranberry sauce, maple syrup, fresh orange juice, balsamic vinegar, Dijon mustard, and salt in a small saucepan. Warm over low heat for 3–5 minutes, stirring occasionally until smooth and glossy. Remove from the heat.
12. Place the chopped pecans in a dry skillet over medium-low heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from the heat and let them cool slightly.
13. Remove the tart from the oven and allow it to rest for 5 minutes. Drizzle the cranberry maple glaze lightly over the melted Brie and roasted sweet potatoes.
14. Scatter the toasted pecans over the top. Finish with fresh thyme, chopped parsley, and a little orange zest if desired.
15. Slice the tart into squares or wedges and serve warm.
Notes
Slice the sweet potato thinly, about 1/8 inch thick, so the pieces become tender during baking without adding too much moisture to the pastry.
Take your time caramelizing the onions. Slow cooking develops a deeper and sweeter flavour.
Keep the puff pastry cold. If it becomes very soft while assembling, refrigerate it for a few minutes before baking.
Don’t overload the centre of the tart. An even layer of toppings helps the pastry bake crisp rather than becoming soggy.
Score the pastry border without cutting all the way through to create a defined raised edge.
Toast the pecans carefully and stir frequently because nuts can burn quickly.
Let the tart rest for about 5 minutes after baking so the melted Brie and glaze can settle before slicing.
Add the cranberry maple glaze after baking to preserve its fresh, glossy flavour.
Butternut squash can be substituted for sweet potato. Slice it thinly enough to become tender during the pastry’s baking time.
Camembert is an excellent alternative to Brie. Goat cheese can also be used for a different flavour and texture.
The caramelized onions and cranberry maple glaze can be prepared ahead of time. Assemble and bake the tart shortly before serving for the best pastry texture.
Store-bought cranberry sauce works well for the glaze.
Toasted walnuts can be substituted for pecans.
Serve as an appetizer, brunch dish, light lunch, or holiday side with a simple green salad, roasted chicken, turkey, pork, or other savoury main dishes.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American