Description
An elegant sweet-and-savory tart featuring flaky puff pastry, tender roasted sweet potatoes, deeply caramelized onions, creamy Brie, bright orange-infused cranberries, and a crunchy walnut honey topping. Perfect for holiday gatherings, brunch, appetizers, or a festive vegetarian main course.
Ingredients
For the Tart
1 sheet (about 225 g) puff pastry, thawed
2 medium sweet potatoes (about 500 g), peeled and thinly sliced
1 large yellow onion, thinly sliced
6 oz (170 g) Brie cheese, thinly sliced
2 tbsp olive oil
1 tbsp butter
1 tbsp honey
1 tsp fresh thyme leaves
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
For the Walnut Honey Crunch
1/2 cup (60 g) walnuts, roughly chopped
2 tbsp honey
1 tbsp brown sugar
1 tbsp butter
1/4 tsp cinnamon
Pinch of salt
For the Cranberry Topping
1/3 cup (50 g) dried cranberries
1 tbsp orange juice
1 tsp orange zest
For Garnishing
1 tbsp fresh thyme leaves
1 tbsp honey, for drizzling
1 tbsp chopped walnuts
Instructions
1. Preheat the oven to 400°F (200°C). Peel the sweet potatoes and slice them very thinly and evenly.
2. Place the sweet potato slices in a bowl and toss with 1 tbsp olive oil, garlic powder, salt, and black pepper until evenly coated.
3. Heat the butter and remaining olive oil in a large skillet over medium-low heat. Add the sliced onion and cook for 15–20 minutes, stirring occasionally, until soft, deeply golden, and caramelized.
4. Stir 1 tbsp honey into the caramelized onions and cook for another 1–2 minutes. Remove from the heat and set aside.
5. Place the dried cranberries in a small bowl. Toss with orange juice and orange zest, then let them sit for 5–10 minutes to soften and absorb the citrus flavor.
6. Place the thawed puff pastry on a parchment-lined baking sheet. Lightly score a 1-inch (2.5 cm) border around the edges without cutting completely through the pastry.
7. Prick the center of the pastry several times with a fork to prevent it from puffing excessively.
8. Spread the caramelized onions evenly over the center of the puff pastry, keeping the scored border clear.
9. Arrange the seasoned sweet potato slices over the onions in slightly overlapping rows or a decorative pattern.
10. Tuck the Brie slices between and over the sweet potato slices, then sprinkle the fresh thyme evenly over the tart.
11. Bake for 25–30 minutes, until the puff pastry is crisp and golden, the sweet potatoes are tender, and the Brie is melted and bubbling. If the edges brown too quickly, loosely cover them with foil.
12. While the tart bakes, melt the butter for the walnut crunch in a small skillet over medium-low heat. Add the walnuts, brown sugar, cinnamon, and salt.
13. Toast the walnuts for 2–3 minutes, stirring frequently. Drizzle in the honey and cook for another 1–2 minutes until glossy and lightly caramelized. Remove from the heat and let cool slightly.
14. Remove the baked tart from the oven and scatter the orange-infused cranberries over the melted Brie and sweet potatoes.
15. Sprinkle the walnut honey crunch generously over the tart, concentrating it over the Brie and sweet potato layers.
16. Drizzle a small amount of honey over the top and finish with fresh thyme leaves and extra chopped walnuts.
17. Let the tart rest for 5–10 minutes before slicing. Serve warm or at room temperature as an appetizer, brunch dish, holiday side, or festive vegetarian main course.
Notes
Slice the sweet potatoes thinly and evenly so they cook at the same rate and create a beautiful layered appearance. Caramelize the onions slowly over medium-low heat to develop their deepest flavor and natural sweetness. Keep the puff pastry cold until ready to assemble for better layers and a crispier crust. Avoid overloading the center of the tart, as excessive toppings can make the pastry soggy. Use a good-quality Brie for the best melting texture and rich flavor. Watch the walnut honey crunch carefully because honey and brown sugar can caramelize quickly. Make sure the caramelized onions are not excessively wet to help prevent a soggy pastry base. You can caramelize the onions, prepare the cranberries, and slice the sweet potatoes ahead of time. Assemble and bake shortly before serving for the crispest pastry. Camembert can be substituted for Brie. Goat cheese can also be used for a tangier flavor. Pecans make an excellent substitute for walnuts. Dried cranberries are recommended because they provide a concentrated sweet-tart flavor and chewy texture. The tart can be served warm or at room temperature, making it convenient for parties, brunches, and holiday gatherings. Serve smaller squares as party bites with olives, nuts, fruit, or a simple green salad. For brunch or lunch, serve a larger slice with a crisp salad dressed with lemon vinaigrette. The tart also pairs beautifully with roasted chicken, turkey, or seasonal soup.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American