Caramelized Shallot and Sweet Potato Tart with Rosemary Thyme Glaze

Ingredients

• •2 medium sweet potatoes, peeled and thinly sliced
• •6 large shallots, peeled and thinly sliced
• •1 sheet puff pastry, thawed
• •2 tablespoons olive oil
• •2 tablespoons unsalted butter
• •2 teaspoons fresh rosemary, finely chopped
• •1 teaspoon fresh thyme leaves
• •1 tablespoon balsamic vinegar
• •1 tablespoon honey
• •Salt to taste
• •Black pepper to taste
• •1/4 cup crumbled feta cheese (optional, for garnish)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. 2

   In a large skillet, heat the olive oil and butter over medium heat. Add the sliced shallots and cook, stirring occasionally, for 15-20 minutes until they are caramelized and golden brown. Season with a pinch of salt and black pepper, then set aside.

3. 3

   While the shallots are cooking, peel and thinly slice the sweet potatoes into even rounds. Toss the slices with a drizzle of olive oil, salt, and pepper.

4. 4

   On a lightly floured surface, roll out the thawed puff pastry sheet slightly to smooth the edges. Transfer it to the prepared baking sheet.

5. 5

   Layer the sweet potato slices evenly over the puff pastry, leaving a 1-inch border around the edges. Top with the caramelized shallots.

6. 6

   Fold the edges of the puff pastry over the filling to create a rustic tart shape. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed.

7. 7

   While the tart is baking, prepare the rosemary thyme glaze. In a small bowl, mix the balsamic vinegar, honey, rosemary, thyme, and a pinch of salt and pepper.

8. 8

   Remove the tart from the oven and let it cool slightly. Drizzle the rosemary thyme glaze evenly over the tart. For extra flavor, sprinkle with crumbled feta cheese if desired.

9. 9

   Slice the tart into portions and serve warm as a main dish or alongside a crisp salad. Enjoy!