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Sweet potato tart with grilled vegetables

Serves: 6
Prep: 20
Cook: 35

    This fresh and vibrant tart will brighten up the table at any special occasion.

    Ingredients

    • 2 sheets shortcrust pastry
    • 200g ricotta cheese
    • 2 tbs light cream
    • 1 tbs parmesan cheese, grated
    • 600g sweet potato (kumara), cooked and mashed
    • 6 slices eggplant, chargrilled and cut in half
    • 6 slices capsicum, chargrilled and cut in half
    • 100g cherry tomatoes
    • 100g yellow grape tomatoes
    • parmesan cheese, shaved (to garnish)
    • basil leaves (to garnish)

    Method

    1. Step 1

      Place 2 sheets of shortcrust pastry overlapping slightly on the bench, lightly roll to combine joins. Spray a 24cm round tart tin and line with pastry, trim and prick the base. Cover with baking paper filled with pastry weights or rice. Cook in a moderate oven, 180°C for 15 minutes. Remove the paper and weights and bake for a further 5-10 minutes or until golden.

    2. Step 2

      Mix ricotta, cream and parmesan to make ricotta mix. Line the tart with sweet potato (kumara) mash and ricotta mix.

    3. Step 3

      Arrange eggplants and capsicum in a fan shape. Top with tomatoes and bake for a further 10 minutes or until heated through.

    Tips

    • Crumbled feta cheese would also make a nice topping to this recipe.

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