If you’re team sweet potato for fall, this recipe is for you! These pastries are great for just about any meal – breakfast, brunch, lunch, happy hour – and are the perfect balance of sweet and savory. Make just a few for yourself or whip up a big batch to serve to a crowd. Luckily, our Fresh Sheep’s Milk Cheese now comes in 1 lb. containers!
Ingredients (makes 12):
- 1 lb. Rosemary Fresh Sheep’s Milk Cheese
- 2 sweet potatoes, diced
- 2 tablespoons olive oil
- 2 large onions, sliced
- 2 tablespoons butter
- sprinkle of sugar
- salt and pepper
- two sheet of puff pastry, thawed according to directions
- one egg, beaten
- rosemary, chopped for garnish
Preheat the oven to 400 degrees.
Make the caramelized onions and sweet potatoes first because they will need time to cool. For the onions, heat the butter in a pan and add sliced onions, a sprinkle of sugar and some salt. Saute on medium heat until caramelized, about 45 minutes. Set aside to cool.
For the sweet potatoes, add diced potato to a mixing bowl and toss with olive oil, salt and pepper. Transfer to a baking sheet and roast for 15-20 minutes or until fork tender. Set aside to cool.
Keep the oven at 400 degrees. Make sure caramelized onions and roasted sweet potatoes are cooled before they go on the puff pastry.
Once puff pastry is thawed, lay on a lightly floured surface and roll out into a square. Cut into squares or rectangles – the size can vary based on how you’re serving them.
Arrange cut pieces on a baking sheet lined with parchment paper. Par-bake in the oven for 7 minutes – this keeps the center from being weighed down and remaining uncooked. Pull out and top with roasted sweet potato, caramelized onions and crumbled Rosemary Fresh. Brush the edges with the beaten egg and bake again for another 7 minutes until golden.
Garnish with chopped rosemary.