Description
An elegant sweet-and-savory tart made with flaky puff pastry, tender sweet potato, creamy Brie, deeply caramelized onions, tart dried cranberries, and a finishing drizzle of hot honey. Perfect for holiday entertaining, brunch, lunch, or a light dinner.
Ingredients
For the Tart
1 sheet (about 250 g) puff pastry, thawed
1 medium sweet potato (about 300 g), peeled and thinly sliced
8 oz (225 g) Brie cheese, thinly sliced
1/3 cup (40 g) dried cranberries
1 large egg, beaten
1 tbsp olive oil
1/2 tsp dried thyme
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
For the Caramelized Onion
2 medium yellow onions, thinly sliced
1 tbsp olive oil
1 tbsp butter
1 tsp brown sugar
1 tbsp balsamic vinegar
1/4 tsp salt
For the Hot Honey Finish
2 tbsp hot honey
1/2 tsp red pepper flakes, optional
For Garnishing
1 tbsp fresh thyme leaves
2 tbsp chopped pecans or walnuts, optional
1 tbsp fresh parsley, chopped
Instructions
1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Peel the sweet potato and slice it very thinly and evenly. Toss the slices with olive oil, dried thyme, garlic powder, salt, and black pepper.
3. Heat olive oil and butter in a large skillet over medium-low heat. Add the sliced onions and salt. Cook for 20–25 minutes, stirring occasionally, until very soft and deeply golden.
4. Stir the brown sugar and balsamic vinegar into the onions and cook for another 2–3 minutes until glossy and richly caramelized. Remove from the heat.
5. Carefully unfold the thawed puff pastry onto the prepared baking sheet. Lightly score a 1-inch border around the edges without cutting all the way through.
6. Prick the center of the pastry several times with a fork to help prevent excessive puffing.
7. Spread the caramelized onions evenly over the center of the pastry, keeping the scored border clear.
8. Arrange the seasoned sweet potato slices over the onions, slightly overlapping them in neat rows or a simple pattern.
9. Arrange the thin slices of Brie evenly over the sweet potatoes.
10. Sprinkle the dried cranberries evenly over the Brie and sweet potato layers.
11. Brush the exposed puff pastry border with the beaten egg.
12. Bake for 25–30 minutes, or until the pastry is deeply golden and crisp, the sweet potato is tender, and the Brie is melted and bubbling.
13. Remove the tart from the oven and immediately drizzle the hot honey over the warm tart. Sprinkle with red pepper flakes if desired.
14. Garnish with fresh thyme leaves, chopped pecans or walnuts, and fresh parsley.
15. Let the tart rest for 5–10 minutes before slicing. Serve warm while the pastry is crisp and the Brie is creamy.
Notes
Slice the sweet potato thinly and evenly so it cooks through during the short pastry baking time. Do not rush the onions. Slow caramelization creates deeper sweetness and richer flavor. Keep the puff pastry cold. If it becomes very soft while assembling, chill it briefly before baking. Keep the outer pastry border clear of toppings so it can puff and become crisp. Use a good-quality creamy Brie for the smoothest melted texture. Add the hot honey after baking to preserve its bright flavor and gentle heat. Let the tart rest for 5–10 minutes before slicing for cleaner pieces and a crispier texture. Camembert can be substituted for Brie, while goat cheese provides a tangier alternative. Maple syrup can replace the hot honey. Add a pinch of red pepper flakes for a spicy finish. Dried cranberries work best, but fresh cranberries can be softened briefly with honey or maple syrup before using. To keep the puff pastry crisp, avoid overly wet toppings and serve the tart soon after baking. To make ahead, caramelize the onions and prepare the sweet potato slices in advance, then assemble and bake shortly before serving. Toasted pecans or walnuts add a delicious crunchy contrast. Serve as an appetizer, light lunch, or dinner with a green salad, roasted vegetables, soup, or apple and arugula salad.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American