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I think this is my new favorite tart! It’s great for the holidays, brunch or as an appetizer with friends. Try not to get overwhelmed with the long instructions it’s really easy if you break it up into steps make the crust one day as well as caramelizing the sweet potatoes. I had extra leftover sweet potatoes so I added them into a salad and it really jazzed it up. Pasta is another easy thing you could throw them into as well.

Basic Short-Crust Pastry

(Adapted from NY Times)

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145  grams all-purpose flour (about 1 cup)
½  teaspoon kosher salt
1  stick cold unsalted butter (1/4 pound), cut in 1/8-inch pieces
3  tablespoons ice water

Put flour and salt in the bowl of a stand mixer or food processor.

Add butter and quickly cut it into flour until mixture resembles coarse meal.

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Add ice water and mix briefly, about 30 seconds, to form a soft dough.

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Remove dough, shape into a thick disk, wrap in plastic and refrigerate for at least 2 hours or overnight. Bring to cool room temperature before rolling.

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To roll, lightly flour dough and counter. Roll out gradually, periodically letting dough rest for a moment before continuing. This makes rolling easier and will keep dough from shrinking back during baking.

Roll dough to a thin round approximately 13 inches in diameter, then trim to make a 12-inch circle (refrigerate and save trimmings for patching). Lay dough loosely into a 9 1/2-inch fluted tart pan with removable bottom, letting it relax a bit. Fold overlap back inside to make a double thickness, then press firmly against the pan so the finished edge is slightly higher than the pan.

Refrigerate or freeze for an hour before pre-baking.

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Sweet Potato and Feta Tart

(Adapted from The Cook’s Pyjamas)

 

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500 g (3 1/2 cups) sweet potato peeled and cut into 1cm cubes
2 Tablespoons olive oil
2 cloves garlic
2 – 3 Tablespoons rosemary leaves 2 – 3 large sprigs
Salt & pepper

 

Preheat the oven to 200C (180C fan forced).

Place the sweet potato in a large bowl and set aside.

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Roughly chop the garlic and then the rosemary.

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Mix the rosemary and garlic together on the chopping board, then continue mincing the herbs and garlic until they are both finely chopped.

Scatter the rosemary mixture over the sweet potato.

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Drizzle over the olive oil, and season with salt & pepper.

Toss everything together until the sweet potato cubes are well covered with oil.

Spread evenly on a baking tray, and bake for 30 minutes or until the sweet potato is starting to brown and is just cooked.

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Remove from the oven and set aside.


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For the tart
1 batch Kamut & Spelt Pastry or pre-purchased short crust pastry
2 Tablespoons Caramelized Onions
500 g (3 1/2 cups) roasted sweet potato
125 g (2/3 cup) feta cheese crumbled
125 ml (1/2 cup) whipping cream
125 ml (1/2 cup) full fat milk
1 egg
1 egg yolk extra
Salt & pepper

 

Preheat the oven to 190C (170C fan forced)

Roll out the pastry to fit your tart tin.

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Gently line the tin with the pastry.

Place a piece of baking paper over the pastry and fill the tin with dried rice or beans, or pastry weights if you have them.*

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Bake the tart for 10 – 15 minutes, or until the edges of the tart turn a light, golden color.

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Remove the weights and the baking paper.

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Reduce the oven to 180C (160C fan forced).

Continue to bake for a further 10 minutes, or until the base of the tart has set and lightly brown.

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Remove the tart shell from the oven.

To make the custard
Whisk the cream, milk, egg, egg yolk, and salt & pepper together in a jug.
Set aside.


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To assemble & bake the tart
Set the oven to 190C (170C fan forced).

Place the tart shell on a baking tray.

Spread the caramelized onions in a thin layer over the base of the tart shell.

Evenly distribute the sweet potato over the caramelized onions.

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Scatter the feta cheese over the sweet potato, allowing it to fall into the gaps between the sweet potato.

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Gently fill the tart shell 2/3 full of custard.

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Place the tart in the oven (still on the baking tray) and fill the tart shell with the remaining custard.


Bake the tart for 10 minutes.

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