Sweet Potato, Pumpkin and Sage Tart

This savoury tart, inspired by a Donna Hay recipe, is simple to make, delicious and can be made ahead of time. This is one of the recipes where I use my pre-roasted sweet potato, potato and pumpkin saved in the freezer.

Serve with lots of steamed greens or a simple salad. It might not look very pretty in the photos but tastes great! Comfort food loaded with veg - yum!  Enjoy! Colleen

 

Preparation    15 minutes (if veg already cooked)  30-40 mins if raw

Cooking          35 - 40 minutes depending on your oven

Serves             4 - 6

Ingredients

NB vegetables need to be cool-ish NOT hot - so egg etc can be added ok

PS  I roast a stash of pumpkins, sweet potatoes and potatoes then pop in freezer for recipes like this. Defrost and mash.

OR

you could grate the above veg and fry in frypan with a splash of oil until cooked through, then roughly mash.

1 cup cooked pumpkin - mashed

1 potato - baked or cooked - diced

500 gram sweet potato - peeled, baked and mashed

1 sheet Shortcrust pastry - you can omit if you prefer or if avoiding pastry

1/4 cup Greek yoghurt

1 clove garlic - crushed

2 handfuls of chopped baby spinach leaves OR 1 handful chopped kale leaves OR combo

1 tablespoon honey

2 eggs - beaten

2 tablespoons of chopped fresh sage leaves PLUS extra sage leaves for topping  

1 stalk rosemary  - leaves chopped

1 teaspoon ground cumin

1 teaspoon Moroccan spice mix   (a little more if you prefer -depends on brand)

1/4 teaspoon ground nutmeg

shake of dried chilli flakes - your preference

cracked black pepper

tiny pinch salt  - to your preference

flaked almonds for topping - optional

Method

Preheat oven 190-200 ℃

oil a 22 cm pie dish - my enamel one is 5 cm deep.

Place pastry in base and ease into sides. Trim.  Extra can be dotted over top later if you like.

Pop pie dish in fridge whilst you prepare the filling.  

If making ahead of time, only add the filling just prior to baking.

In a large bowl, combine the (not hot) mashed pumpkin, potato and sweet potato with the Greek yoghurt, garlic, spinach, kale and honey.

Stir through the beaten eggs and remaining herbs and spices.

Pour into the prepared pastry filling.

Garnish with reserved sage leaves - TIP - put a splash of olive oil on your hands, roll the sage leaves in oil and they won't burn as quickly

Also garnish with some flaked almonds - use the oil hint again

If desired - garnish with any torn bits of remaining pastry - patted with a little oil

Bake approx 35 mins until centre of filling is cooked and top golden. 

Depends on width/depth of pie dish.

Allow to sit for 5 minutes before cutting.

Serve with steamed green veggies or salad.  Any leftovers are delish next day too.

Enjoy!   Colleen