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Sweet potato and sage tart recipe

Sweet potato and sage tart recipe

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Sweet potato and sage are an awesome combination, and this savoury tart is a great way to treat yourself to that duo at dinner time See method

  • Serves 1
  • 5 mins to prepare and 35 mins to cook
  • 643 calories / serving

Ingredients

  • 100g frozen sweet potato chunks
  • ¼ red onion, sliced into thin wedges
  • 1 tsp olive oil
  • 1 sage sprig
  • 100g ready-rolled light puff pastry (about 12 x 12cm)
  • 75g ricotta
  • 80g bag watercress, spinach & rocket, to serve (optional)
If you haven't got any sweet potatoes, try using butternut squash

Each serving contains

  • Energy

    2690kj
    643kcal
    32%
  • Fat

    35g 50%
  • Saturates

    18g 92%
  • Sugars

    12g 14%
  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 69.8g Protein 13.3g Fibre 5.8g

Method

  1. Preheat the oven to gas 6, 200˚C, fan 180˚C. Put the frozen sweet potato and the red onion in a roasting tin and drizzle with the oil. Season with salt and black pepper and toss to coat. Roast for 15-20 mins, stirring halfway, until browned and heated through. Add the sage leaves to the tin for the last 5 mins to crisp.
  2. Put the piece of pastry onto a tray lined with baking paper. Prick the centre of the pastry all over with a fork, leaving a 1cm border. Bake for 10-15 mins until golden brown and cooked through.
  3. Season the ricotta with black pepper. Spoon onto the centre of the pastry and spread with the back of the spoon. Top with the roasted sweet potato, red onion and crispy sage. Serve with salad leaves, if you like.

Leftovers: Use leftover ricotta as an easy creamy pasta sauce, make veggie sausage rolls or spread on toast and top with fruit for a speedy breakfast.

See more Tart Recipes

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