This Sweet Potato and Bacon Tart is a really easy dinner. Place puff pastry on a tray, add sweet potato, finely sliced red onion and peas, and then dot with feta. Add a mixture of egg and Greek yoghurt, then top with crispy bacon and pop in the oven. To serve, top with a heaped salad of coriander and lemon juice.
I love a tart for an easy weeknight dinner, and this Sweet Potato and Bacon one fits the bill. It’s got the right balance of fresh and indulgent, with heaps of lemony coriander cutting through that creamy, salty tart.
And it’s definitely a tart, not a quiche, and the main reason for this is its height. Because our dinners can all be made in half an hour, making it a tart will mean it cooks more quickly in the oven, and also has a pleasing pastry to egg ratio. If you want to make this into a quiche, use a smaller tray and cook it for longer (at least 30 minutes in the oven).
Jump to:
Sweet Potato and Bacon Tart Ingredients
- Puff pastry
- Sweet potato
- Red onion
- Eggs
- Greek yoghurt
- Nutmeg
- Garlic granules
- Diced bacon
- Baby peas
- Feta
- Coriander
- Olive oil
- Lemon
- Salt and pepper
See recipe card for quantities.
How to make Sweet Potato and Bacon Tart
1. Preheat your oven to 220 C and oil or line a baking tray with baking paper and puff pastry.
- 2 sheets puff pastry
2. Peel sweet potato, slice into quarters lengthwise then slice into half cm slices. Peel onion and slice into wedges as thin as you can.
- 1 small sweet potato
- ½ red onion
3. Whisk together eggs, Greek yoghurt, nutmeg, garlic granules and salt (opt).
- 6 eggs
- 1 cup Greek yoghurt
- 1 teaspoon nutmeg
- 1 teaspoon garlic granules
- 1 teaspoon salt
4. Heat a frying pan on high. Cook bacon, stirring occasionally, until just browned. Meanwhile, continue to the next step.
- 200g diced bacon
5. Evenly spread sweet potato, peas, and red onion over pastry.
- 1 small sweet potato
- ½ red onion
- ½ cup baby peas
6. Pour over egg mixture, crumble over feta cheese, sprinkle over the bacon. Fold over any pastry overhang and put in the oven for 22 minutes.
TIP: Don’t worry if the egg doesn’t go all the way to the edge of the tray. Use your spatula to gently spread it. Don’t overfill your tray - the egg will puff up.
- 100g feta
7. While the tart is in the oven, roughly chop coriander. Drizzle over olive oil, lemon juice, salt and pepper and toss.
- ½ bunch coriander
- 1 tablespoon olive oil
- 1 lemon
- Salt and pepper
8. Serve the tart topped with heaped chopped lemony coriander for adults, and chopped into pieces for little ones.
Substitutions
- Vegetarian - Swap the bacon for something salty like grated cheese or Kalamata olives.
- Gluten Free - Swap puff pastry for a gluten free version.
- Dairy Free - Swap Greek Yoghurt for a dairy free cooking cream or another egg or two to make up the volume. Swap feta cheese for finely chopped salty olives or sundried tomatoes.
Kid-Friendly Variations
- This is really kid friendly already, but you can also finely dice the red onion instead of cutting it into wedges, and chop the tart into pieces.
Equipment
You will need a baking tray, an oven, a whisk, a frying pan, a stovetop.
Top tip
Be aware that as the egg mixture cooks it will puff up and potentially overflow, so don’t overfill the pastry with the egg mixture.
Recipe
Sweet Potato and Bacon Tart
Equipment
- Baking tray 20cm x 30cm
- Oven
- Whisk
- Frying pan
- Stovetop
Ingredients
- 2 sheets puff pastry
- 1 sweet potato small
- ½ red onion
- 6 eggs
- 1 cup Greek yoghurt
- 1 teaspoon nutmeg
- 1 teaspoon garlic granules
- 200 g diced bacon
- ½ cup baby peas
- 100 g feta
- ½ bunch coriander
- 1 tablespoon olive oil
- 1 lemon
- Salt and pepper
Instructions
- Preheat your oven to 220 C and oil or line a baking tray with baking paper and puff pastry.2 sheets puff pastry
- Peel sweet potato, slice into quarters lengthwise then slice into half cm slices. Peel onion and slice into wedges as thin as you can.1 sweet potato, ½ red onion
- Whisk together eggs, Greek yoghurt, nutmeg, garlic granules and half a teaspoon of salt (opt).6 eggs, 1 cup Greek yoghurt, 1 teaspoon nutmeg, 1 teaspoon garlic granules
- Heat a frying pan on high. Cook bacon, stirring occasionally, until just browned. Meanwhile, continue to the next step.200 g diced bacon
- Evenly spread sweet potato, peas, and red onion over pastry.1 sweet potato, ½ red onion, ½ cup baby peas
- Pour over egg mixture, crumble over feta cheese, sprinkle over the bacon. Fold over any pastry overhang and put in the oven for 22 minutes.TIP: Don’t worry if the egg doesn’t go all the way to the edge of the tray. Use your spatula to gently spread it. Don’t overfill your tray - the egg will puff up.100 g feta
- While the tart is in the oven, roughly chop coriander. Drizzle over olive oil, lemon juice, salt and pepper and toss.½ bunch coriander, 1 tablespoon olive oil, 1 lemon, Salt and pepper
- Serve the tart topped with heaped chopped lemony coriander for adults, and chopped into pieces for little ones.
Leave a Reply