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Sweet potato tart with feta cheese rocket leaves red onion tomatoes

SWEET POTATO CRUST PIE WITH FETA, ROCKET & TOMATO FILLING

The Balanced Kitchen
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Course Light Bite, Main Course
Cuisine English
Servings 4 servings

Equipment

  • 1 23-25CM round oven proof deep dish I used a cast iron pan suitable for hob and oven
  • 2 medium bowls for mixing
  • 1 Whisk
  • 1 knife
  • 1 Spoon
  • 1 Hand grater or food processor with a grating attachment

Ingredients
  

CRUST

  • 700 g medium sweet potatoes – peeled and grated
  • 50 g Ground Almonds
  • 2 TBSP olive oil
  • 1 TBSP Oregano
  • 1 tsp Ground Cinnamon
  • 1 tsp All spice
  • ½ tsp sweet smoked paprika
  • 1 tsp onion powder
  • 1 pinch sea salt
  • 1 pinch Ground black pepper

FILLING

  • 6 eggs – whisked
  • 200 g FETA cheese
  • 50 g rocket leaves
  • 1 small red onion – thinly sliced
  • 8 cherry tomatoes washed and halved

TO SERVE

  • Handful of pine nuts
  • Balsamic vinegar
  • Olive Oil

Instructions
 

CRUST

  • Begin by gathering all of the ingredients together.
  • Peel the sweet potatoes and grate them using hand grater or a food processor with a grate attachment for speed and ease.
  • Place the grated sweet potato into a muslin bag and squeeze out the excess liquid. Doing this will help the base form more of a crust during baking.
  • Place the sweet potato into a bowl and add the remaining crust ingredients. Stir to combine.
  • Press the mixture into the oven proof dish so that it is evenly spread across the bottom and up the sides using the back of a spoon.
  • Bake the crust in the oven for 20mins at 200 degrees.

FILLING

  • While the crust is baking in the oven, prepare the filling.
  • Whisk the eggs into a medium sized bowl
  • Once the crust has baked for 20mins, remove it from the oven, scatter the crumbled feta evenly over the crust.
  • Add the rocket leaves and thinly sliced red onion to the crust in an even layer.
  • Pour the whisked eggs over the feta and rocket leaves.
  • Dot the halved cherry tomatoes around the dish with the cut side facing up.
  • Season with salt and pepper.
  • Place the pie back into the oven for a further 20 mins or until the eggs are cooked solid.
  • Remove from the oven and allow to cool slightly before serving with a generous scattering of roasted pine nuts and a drizzle of balsamic vinegar and olive oil.

Notes

Best eaten on the day of making but can be eaten cold the following day.
Keyword Gluten-free pie, sweet potato crust flan, savoury tart,
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