Sweet Potato and Feta Tart

• Vegetarian

• Produce

  • 2 tbsp Caramelised onions
  • 2 cloves Garlic
  • 2 3 Tablespoon sprigs Rosemary, Fresh
  • 500 g Sweet potato
  • 500 g Sweet potato, roasted

• Refrigerated

  • 1 Egg
  • 1 Egg yolk

• Baking & Spices

  • 2 Salt & pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 1 X batch kamut & spelt pastry

• Dairy

  • 125 g Feta cheese
  • 125 ml Milk, full-fat
  • 125 ml Whipping cream

Found on thecookspyjamas.com

Description

Directions

• Preheat the oven to 200C (180C fan forced).
• Place the sweet potato in a large bowl and set aside.
• Roughly chop the garlic and then the rosemary.
• 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.
• 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.
• Remove from the oven and set aside.
• Preheat the oven to 190C (170C fan forced)
• Roll out the pastry to fit your tart tin.
• 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.*
• Bake the tart for 10 - 15 minutes, or until the edges of the tart turn a light, golden colour.
• Remove the weights and the baking paper.
• 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.
• Remove the tart shell from the oven.
• Whisk the cream, milk, egg, egg yolk, and salt & pepper together in a jug.
• Set aside.
• Set the oven to 190C (170C).
• Place the tart shell on a baking tray.
• Spread the caramelised onions in a thin layer over the base of the tart shell.
• Evenly distribute the sweet potato over the caramelised onions.
• Scatter the feta cheese over the sweet potato, allowing it to fall into the gaps between the sweet potato.
• Gently fill the tart shell 2/3 full of custard.
• 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.
• Reduce the oven to 180C (160C)
• Continue to bake for a further 10 minutes, or until the tart is golden and the middle is just set.
• Remove the tart from the oven, and allow to rest for 10 minutes before serving.
• Serve warm or at room temperature.