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Sweet Potato and Feta Tart

Sweet Potato and Feta Tart

Besides being delicious, this can also be a alternative to a meatless Lenten meal. The recipe for the crust is fail proof and the combination of sweet potatoes and feta will not disappoint.

 

Roasted Sweet Potato and Feta Tart

1 large sweet potato peeled and cut into cubes

2 Tablespoons olive oil

2 cloves garlic

2 - 3 Tablespoon sprigs fresh rosemary to equal Salt & pepper

To assemble the tart

1  recipe Pastry or pre-purchased pastry

2 Tablespoons Caramelized Onions

½ cup feta cheese crumbled

½ cup whipping cream

½ cup full fat milk

1 egg

1 egg yolk extra

Salt & pepper

Preheat the oven to 400 degrees

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 

To prepare tart shell:

Preheat the oven to 375 degrees

Roll out the pastry to fit your 9 “ 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 color.

Remove the weights and the baking paper.

Reduce the oven to 350 degrees. 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.

To make the custard

Whisk the cream, milk, egg, egg yolk, and salt & pepper together in a jug.

Set aside.

To assemble & bake the tart:

Set the oven to 375 degrees

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.

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 350 degrees

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.