Tuesday, 26 February 2013

BBQ Sweet Potato and Caramelised Onion Pie

I tried making a tarte tatin on the BBQ the other day, but found the heat was so intense that the onions and tomatoes cooked too well, resulting in a pie too dark and bitter to really enjoy as intended. For this creation I got the quantities and times just right, but you might want to keep an eye on yours, as BBQs vary considerably in temperature.


  • a medium sweet potato
  • a large white onion
  • balsamic vinegar
  • a handful of fresh thyme or oregano
  • a sheet of ready-made puff pastry

Using a mandolin or very sharp knife, cut the sweet potato into 5-8mm discs. Brush lightly with olive oil and cook on a bbq hot-plate or grill for 2-3 minutes each side, until just cooked through and going golden. Finely slice the onion into rings or half rings and gently fry in a bbq-safe cast-iron skillet, until the raw freshness has gone - about 2-3 minutes - then remove from the heat. Shred over the fresh herbs, then drizzle with 2-3 tbsp of balsamic vinegar, and season with salt and pepper. If the vinegar evaporates because the pan is too hot, add 1/2 tbsp more, and a little water. Layer over the sweet potato discs, seasoning with salt and pepper each layer. Finally, cut the puff pastry to fit your pan and place on top. BBQ for 15-20 minutes, until the pastry is risen and golden, and the onions have cooked into a delicious caramelised base. Serve with greens or a salad.

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