This quick and easy dish can be prepared in just an hour.
24cm sheet frozen puff pastry, thawed
1 tablespoon olive oil
3 onions, halved and sliced
500g sweet potato, peeled and cut into 2cm cubes
100g reduced-fat fetta, crumbled
4 large eggs, lightly beaten
1 tablespoon thyme sprigs

Preheat oven to 180°C. Line a loose-bottomed square flan tin with pastry and trim the edges. Line pastry with baking paper, fill with dried beans or rice and bake for 15 minutes, then remove the paper and beans and bake for a further 10 minutes. Cool slightly. Heat oil in a large frypan over a medium heat, add onion and cook for 15 minutes, stirring occasionally, until caramelised. Steam or microwave sweet potato until tender. Fill the tart shell with the onion, sweet potato and fetta, pour the egg over and sprinkle with thyme, then bake for 40-45 minutes until the egg has set. Serve warm or at room temperature. Serves 8.

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