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Roasted Sweet Potato & Feta Tart



flour, to dust
2 sheets store bought puff pastry
1/2 sweet potato, roasted, halved and sliced into 2 cm wide pieces
100g feta, crumbled
5 eggs
1/2 cup cream
1/2 cup Barker's Traditional Tomato Relish
handful of baby rocket leaves


Spray tartlet tins with spray oil and dust with flour. Measure out 6 circles larger than 6 tartlet tins. Line tin with pastry, and trim edges. Refrigerate for 20 mins
Preheat oven to 180°C (160°C fan forced). Line pastry with paper, and fill with dried rice or pastry weights. Bake for 15 mins, then remove paper and beans and cook a further 15 mins, until dry and lightly golden. Cool completely
Cook sweet potato in boiling salted water for 15 minutes or until tender. Drain and cool
Sprinkle over the feta cheese on the base of the tart. Fan out 3-4 pieces of sweet potato on top of each tart. Lightly whisk eggs and cream together, and pour over the filling. Add 2-3 small dollops of Traditional Tomato Relish on each tart. Season well with salt and pepper. Stand on a tray and bake for 30-35 minutes, until set and golden. Serve warm, or at room temperature
Sprinkle rocket leaves on top of each tart and serve with a side salad

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