Flaky savory puff pastry tart with roasted sweet potatoes, fresh thyme, gruyere, and white cheddar cheese.
This Sweet Potato, Gruyere, & White Cheddar Puff Pastry Tart is full of flavor and is simple to make. It’s topped with roasted sweet potatoes, cooked shallots, fresh thyme, and melted gruyere and white cheddar.
Savory tarts are the perfect appetizer to make for Easter or any gathering! They are super customizable and really easy to make, especially with store bought puff pastry.
I topped this savory tart with roasted sweet potato and shallot, garlic, and thyme; creamy gruyere and white cheddar cheese; and a drizzle of hot honey.
Why you’ll love this Sweet Potato, Gruyere, & White Cheddar Puff Pastry Tart
Flaky and crisp. This puff pastry tart has a perfectly crisp and flaky crust filled with creamy sweet potatoes and melted cheese.
Simple and easy to make. This recipe uses a store bought puff pastry which makes the process 100x easier!
Easily customizable. Feel free to use your favorite cheese and swap or add different herbs.
Ingredient Breakdown:
- Sweet potato – cubed and roasted to perfection for a creamy texture and sweet taste.
- Shallot + garlic – aromatic base that adds so much flavor.
- Fresh thyme – for freshness and added flavor to the veggies.
- Balsamic vinegar – adds acidity and umami flavor.
- Tamari – adds salty and umami flavor.
- Gruyere + white cheddar cheese – a delicious pairing that pairs deliciously with the sweet potato.
- Puff pastry sheet – this recipe uses store bought puff pastry for minimal prep!
How to make Sweet Potato, Gruyere, & White Cheddar Puff Pastry Tart
- Preheat oven to 425°F. Add butternut squash to a large baking sheet and toss with 1 tbsp oil, ½-1 tsp kosher salt, and few turns of black pepper. Roast for 25-30 minutes until soft. Reduce oven temp to 375°F.
- Add remaining 1 tbsp olive oil to a large skillet over medium-high heat. Add shallots and a pinch of kosher salt. Saute for 4-5 minutes until soft then add garlic and thyme. Cook for 1 additional minute. Add in baked sweet potato, balsamic, tamari, and ½ tsp kosher salt and mix well to combine. Transfer mixture to a bowl and let cool for 10-15 minutes.
- Remove puff pastry from fridge. Score top layers of puff pastry along all 4 sides of the dough (leaving 1-inch border). Transfer the pastry to a parchment-lined large baking sheet. Prick the dough with a fork all over (only the center, not the edges).
- Sprinkle the cheese over the dough. Top with cooled sweet potato mixture. Lightly beat egg with 1 tsp water in a small bowl to create an egg wash. Brush the edges of the tart with egg wash. Bake the tart for about 20-25 minutes or until golden.
- Serve warm tart with additional fresh thyme, freshly cracked black pepper, and optionally drizzle of hot honey.
Modifications + Serving Suggestions:
Substitute tamari with low-sodium or regular soy sauce.
Substitute gruyere and white cheddar cheese with your favorite cheeses, such as feta, mozzarella, or parmesan.
Make this recipe vegan…
- Substitute cheese for your favorite vegan shredded cheese
- Make sure to buy a vegan puff pastry shell (which most brands are naturally vegan!)
- Brush shell with non-dairy milk instead of egg wash
I love topping this puff pastry tart with more fresh thyme, drizzle of hot honey, and cracked black pepper.
Storage Instructions:
Puff pastry tarts are best eaten right away or day-of. Store in an airtight container, refrigerate, and enjoy within 1-2 days.
To reheat, add to a 350F oven and heat for 5-10 minutes until crisp and warm.
More Delicious Appetizer Recipes…
- Mushroom and Gruyere Puff Pastry Tart
- The Best Vegan Crab Cakes
- Vegan Cheese Rosemary and Cranberry Bites
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Sweet Potato, Gruyere, & White Cheddar Puff Pastry Tart
Ingredients
- 2 tbsp olive oil, divided
- 3 cups peeled and diced sweet potato (~½" cubes)
- 1 medium shallot, diced
- 3 cloves garlic, minced
- 1 tbsp fresh thyme
- 1 tsp balsamic vinegar
- 1 tsp tamari or low-sodium soy sauce
- ½ cup shredded gruyere cheese
- ½ cup shredded white cheddar cheese
- 1 puff pastry sheet, thawed overnight
- 1 egg, for egg wash
- Kosher salt
- Black pepper
For serving
- Fresh thyme, hot honey, black pepper
Instructions
- Preheat oven to 425°F. Add butternut squash to a large baking sheet and toss with 1 tbsp oil, ½-1 tsp kosher salt, and few turns of black pepper. Roast for 25-30 minutes until soft. Reduce oven temp to 375°F.
- Add remaining 1 tbsp olive oil to a large skillet over medium-high heat. Add shallots and a pinch of kosher salt. Saute for 4-5 minutes until soft then add garlic and thyme. Cook for 1 additional minute. Add in baked sweet potato, balsamic, tamari, and ½ tsp kosher salt and mix well to combine. Transfer mixture to a bowl and let cool for 10-15 minutes.
- Remove puff pastry from fridge. Score top layers of puff pastry along all 4 sides of the dough (leaving 1-inch border). Transfer the pastry to a parchment-lined large baking sheet. Prick the dough with a fork all over (only the center, not the edges).
- Sprinkle the cheese over the dough. Top with cooled sweet potato mixture. Lightly beat egg with 1 tsp water in a small bowl to create an egg wash. Brush the edges of the tart with egg wash. Bake the tart for about 20-25 minutes or until golden.
- Serve warm tart with additional fresh thyme, freshly cracked black pepper, and optionally drizzle of hot honey.
