Macadamia and sweet potato tart

Macadamia, sweet potato and caramelised onion tart

Macadamias shine in this savoury tart. They enrich the pastry, add a creamy layer of macadamia butter beneath the filling and finish the dish with a golden, crunchy topping. The sweet potato, caramelised onions, feta and fresh thyme come together beautifully, creating a mix of flavours that feels comforting yet special.

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Servings

Course Main Course

Preference Vegetarian

Perfect for Entertaining

Skill level Moderate

Ingredients

Pastry

½ cup macadamias
2 cups plain flour
125 g chilled butter cut into pieces
1 egg yolk mixed with 2 tablespoons iced water

Tart filling

1 medium sweet potato peeled and sliced into 1-1.5mm thin rounds
3 tablespoon olive oil
½ teaspoon salt
2 large yellow onions sliced
2 teaspoons red wine or sherry vinegar
1 tablespoon brown sugar
¼ cup macadamia butter*
130 g feta crumbled
1-2 tablespoons fresh thyme leaves loosely packed
½ cup macadamia halves

Instructions

For the pastry, place the macadamias in the bowl of a food processor and process to a fine crumb, being careful not to overprocess to a paste.
Add the flour and pulse 2-3 times to combine.
Add the butter and pulse until the mixture resembles a coarse crumb.
With the motor running, add the combined egg yolk and iced water and continue to process until the mixture comes together and forms a rough ball.
Remove from the food processor and form the dough into a ball, then flatten to a 5cm thick disc. Wrap in plastic wrap and refrigerate for around 30 minutes. Remove from the fridge 10 minutes before rolling it out.
Meanwhile for the filling, place the sweet potato slices into a large bowl and stir through 1 tablespoon of the olive oil and the salt, coating the slices as much as possible. Set aside.
Heat the remaining 2 tablespoons of oil in a pan and add the onions. Cook over a medium to low heat, stirring occasionally for 7-10 minutes, until the onions are soft and caramelised. Add the vinegar and brown sugar and simmer a further 5-7 minutes. Set aside to cool.
Preheat oven to 200°C.
To assemble, place a large sheet of baking paper on a workbench. Place the disc of pastry onto the centre of the paper and use a rolling pin to roll it into a rough oval about 30cm x 45cm.
Slide the pastry and the baking paper onto a large baking sheet. Carefully spread the macadamia butter* over the pastry, leaving a 5cm border around the edge.
Sprinkle all but 2 tablespoons of the feta over the macadamia butter.
Spread the caramelised onion evenly over the macadamia butter and feta layer.
Arrange the sweet potato slices over the top of the onions, overlapping the pieces and leaving the border clear until the onion layer is covered.
Carefully fold the border over the top of the sweet potatoes to create a free form tart.
Place in the oven and immediately reduce the heat to 180°C.
Bake for 17 minutes.
Remove the tart from the oven and sprinkle with macadamia halves, the remaining 2 tablespoons of feta and the thyme.
Return to oven and bake a further 5- 7 minutes, until the macadamias are golden.
Remove from the oven and allow to cool slightly before carefully using a large spatula to lift the tart to a serving plate to serve. Alternatively, slide the tart while still on the baking paper to a large wooden board to serve. Serve warm or at room temperature.

Notes

Store bought shortcrust pastry also works for this recipe.

You can make macadamia butter by blending ¼ cup of macadamias until smooth and creamy or you can buy store made macadamia butter.

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