Give this sweet potato tart a try, it's great for a light lunch and is easy to make, plus it makes a pretty centerpiece when hosting a small gathering. Additionally at can be served as a starter for about eight people.
Ingredients
- 2 large leeks
- 2 medium sweet potatoes
- 150 g cavolo nero around four stalks
- 3 cloves garlic
- 1 sheet shortcrust pastry homemade or shop bought, no judgement here!
- Pea shoots to garnish
Spices
- 1 tsp cumin
- 1 tsp sage
- ½ tsp ground coriander
- ½ tsp fennel seeds
- Large pinch salt & pepper
Instructions
- Preheat the oven to 180ºC
- Chop the sweet potato into roughly 4cm cubes, drizzle in olive oil then roast at 180°C for 20 minutes
- While the sweet potato is baking, finely chop the leek (as you would an onion) and gently fry in a drizzle of olive oil
- Once the leeks have softened add 3 minced cloves or garlic and fry for a further 1 minute
- Add the sage, cumin, coriander, fennel, salt and pepper to the pan
- Chop the Cavolo Nero then add to the pan and gently heat for a further 5 minutes
- If using ready rolled pastry, add to a large tart dish with a removable base and prod the base with a fork 3-4 times to prevent the dreaded soggy bottom
- Place a sheet of baking parchment with baking beads (or dry rice will do) on top of the tart then pop the tart in the oven for a blind bake for 15 minutes
- Take out of the oven, remove the baking beads and parchment and add the leek, sweet potato and Cavolo Nero into the tart case then bake for a further 5 minutes
- Take out of the oven and garnish with fresh pea shoots.
I also topped the tart with harissa, however this is completely optional.