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Sweet Potato & Caramelised Onion Tarts with Tomato & Cracked Pepper Relish
By Sophie Hansen
Sweet Potato & Caramelised Onion Tarts with Tomato & Cracked Pepper Relish
In this recipe
Warning...this jar contains Reg's Tomato & Cracked Pepper Relish
The Caramelised Onion that Dean hates to share
Preparation time:
10 mins
Cooking time:
25 mins
sml Tarts x 8
  • 1 cup sweet potato, peeled and cut into small cubes
  • 1 tbsp olive oil
  • 1 cup pouring cream
  • 2 eggs
  • ¼ cup parmesan cheese, finely grated
  • Salt and pepper to taste
  • 8 pre-made savory tart shells
  • 150g Beerenberg Caramelised Onion
  • 1 x jar Beerenberg Tomato and Cracked Pepper Relish

These tarts are a great little appetiser, especially with a chilled glass of bubbles! You could swap the sweet potato with roast pumpkin and also add some goat’s cheese if you like.

Preheat oven to 190C. Toss the sweet potato with a tablespoon of the olive oil and place on a roasting tray, pop this into the oven for 25 minutes or until the potato is cooked through and just beginning to caramelise around the edges.

Whisk together the cream, egg, cheese and seasoning and set aside. Place the tart shells on a baking tray then divide the roasted sweet potato and caramelised onion up between them. Carefully pour in the cream mixture, filling the tart shells up about 3/4. Bake in preheated oven for 20 minutes or until the tops are golden brown and just firm to touch. Serve with Beerenberg Tomato and Cracked Pepper Relish.