This Savory Roasted Sweet Potato and Mushroom Tart is a simple yet impressive fall appetizer. This puff pastry tart appetizer combines roasted sweet potatoes, caramelized mushrooms and tangy goat cheese for a handheld appetizer that everyone will love.
Roasted sweet potatoes have become on of my favorite vegetables. They are so versatile. I love to use them on top of salads, in tacos and in desserts. This recipe combines roasted sweet potatoes with savory mushrooms on a buttery puff pastry tart for an impressive appetizer.
Appetizers are my favorite food course! If you need more appetizers that are simple yet impressive, try this Cherry Tomato and Ricotta Toast. Sweet cherry tomatoes are roasted until they are near bursting and then served over a sweet whipped ricotta cheese. These little toasts are the perfect handheld bite! Another fun appetizer with whipped cheese is this Lemon Roasted Cauliflower with Whipped Mascarpone. This recipe is so flavorful and fun to serve at the holidays.
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Why You'll Love This Recipe
- Puff Pastry, need I say more?! Using a puff pastry is the easiest way to elevate an appetizer. Store-bought puff pastry will save you time and results with a perfectly light pastry.
- Simple. This recipe can be made in about 10 minutes of hands on time.
- Full of flavor. Tangy goat cheese, balsamic mushrooms and roasted sweet potatoes are combined to make a perfectly savory treat.
Sweet Potato and Mushroom Tart Ingredients
- Sweet potatoes are tossed with extra virgin olive oil and then roasted for a sweet flavor.
- Chopped mushrooms are caramelized in butter and then tossed with balsamic vinegar for a deep, buttery flavor.
- Puff pastry is covered with goat cheese and an egg wash for an extra buttery, high gloss crust. Jus-Rol Puff Pastry is my favorite to use!
- Fresh thyme tops the puff pastry and is added for extra flavor after the pastry bakes.
The exact measurements are listed below in the recipe card.
Substitutions
- A simple swap for the sweet potatoes is roasted butternut squash or roasted carrots. Not only do these vegetables share the same orange hue, they also have similar textures and flavors when roasted.
- Use a mushroom mixture! I like to use cremini mushrooms or sliced shitake mushrooms for this recipe. Use your favorite mushroom.
- Ricotta cheese or mascarpone cheese could be used in place of the goat cheese. These cheeses spread easily like the goat cheese.
- If you can't find a puff pastry, you can roll out a tube of crescent rolls.
Variations
- Add some protein! Crumbled turkey sausage would add some flavor that will compliment the sweet potatoes.
- Add vegan protein! Add some roasted chickpeas or black beans on top of the tart dough for some extra protein.
- Make this appetizer gluten-free by using a gluten-free puff pastry.
Equipment
- Rimmed baking sheet
- Parchment paper. I like to use the parchment paper that the puff pastry is rolled in
- Small bowl to make the egg wash
- Large sauté pan to caramelize the mushrooms
- Pastry brush
Step-by-Step Instructions
Step 1: Roll out the puff pastry on parchment paper on a rimmed baking sheet. Use a knife to scour the edges. Use a fork to prick hole all over the puff pastry.
Step 2: Toss sliced sweet potatoes with extra virgin olive oil, salt and black pepper.
Step 3: Heat a tablespoon butter in a large sauté pan over medium high heat. Add mushrooms in an even layer. Cook undisturbed for 3-4 minutes and then flip over. Cook for another 3-4 minutes. The mushrooms should become a golden brown color. Remove from heat and stir in the balsamic vinegar.
Step 4: Spread goat cheese over the middle of the puff pastry. Sprinkle with fresh thyme. Place sliced sweet potatoes and caramelized mushrooms in a single layer over the goat cheese. Using a pastry brush, paint the egg wash on the corners of tart shell. Bake for 20-25 minutes at 425 degrees Fahrenheit until the crust is a golden brown color.
Storage
Store any leftover tart refrigerated in an airtight container. Reheat in a toaster oven or in the oven until the center of the tart is warm.
Top tip
Be sure to slice the sweet potatoes the same thickness. This will allow the potatoes to cook evenly. Potatoes should be about ¼ inch thick or thinner.
FAQ
Pricking holes throughout the puff pastry is known as docking. You dock the dough before baking so that steam escapes and the pastry is able to cook evenly. This will prevent bubbles from rising in the dough.
Serve this Roasted Sweet Potato and Mushroom Tart as an appetizer or accompanying a salad as a light lunch or dinner. This tart can be served warm or at room temperature.
Spreading the layer of goat cheese prevents the crust from becoming soggy. Precooking the mushrooms also helps to keep the crust from becoming soggy because moisture is released from the mushrooms. If the mushrooms still appear wet after cooking, use a slotted spoon and transfer them to a paper towel to drain.
This sweet potato tart is perfect to make ahead of time. Simply prepare the crust be piercing it with a fork and spreading the goat cheese on top. Prepare the sweet potatoes and caramelize the mushrooms. Store ingredients separately. When you are ready to enjoy, assemble the tart, wash with the egg mixture and bake.
Related
Looking for other easy appetizers? Try one of these:
Pairing
These are my favorite dishes to serve with Roasted Sweet Potato and Mushroom Tarts:
📖 Recipe
Savory Roasted Sweet Potato and Mushroom Tart
Equipment
- Rimmed Baking Sheet
- Small Bowl
- Pastry Brush
- Large sauté pan
- Parchment Paper
Ingredients
- 1 sheet Puff Pastry
- 4 ounces Goat Cheese
- Sweet Potatoes
- 1 tablespoon Extra Virgin Olive Oil
- 1 cup Chopped Mushrooms
- 1 tablespoon Salted Butter
- 1 tablespoon Balsamic Vinegar
- 2 tablespoons Thyme
Egg Wash
- 1 Egg White
- 1 tablespoon Water
- Pinch of salt
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Spread puff pastry out onto a parchment lined baking tray. Use a knife to lightly scour along the outside crust of the pastry. Use a fork to prick all over the puff pastry. Paint the outside crust with the egg wash using a pastry brush.
- Toss the sliced sweet potatoes together with Extra Virgin Olive Oil, salt and black pepper.
- Add the butter to a saute pan over medium heat. When butter is melted, add the mushrooms in an even layer. Cook for 3-4 minutes on each side without stirring until the mushrooms are golden brown. Remove from heat and stir in the balsamic vinegar.
- Spread the goat cheese onto the puff pastry. Sprinkle with fresh thyme.
- Arrange the sweet potatoes and mushrooms in an even layer on the puff pastry.
- Cook for 25 minutes until the corners of the pastry begin to brown. Let cool for 5 minutes before slicing.
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