Kumara Feta Basil Tart
This delicious vegetarian meal is perfect with a large salad. It has been shared with us by Karen from Cooking in the Chaos. The sweetness of kumara (sweet potato) combined with salty feta, make a lovely flavour combination in this tart. The hint of basil just tops it off. It is also a great recipe to prepare for lunches. You can easily make it ahead and either re-heat to serve or enjoy it cold. You can also freeze the whole tart to enjoy at another time, or freeze in pieces wrapped in alfoil for portioned meals on the go.
Recipe Tester Feedback: "This is an easy recipe for a light lunch. Tastes nice and creamy." - Chris
Contains: Gluten / Dairy / Egg
Preparation Time 30 minutes
Cooking Time 40 minutes
Can be frozen
- plain flour - 150g
- butter - 125g, chopped, cold
- water - 1 Tbsp, cold
- egg yolk - 1
- sweet potato - 250g, peeled and cut into cubes about 2-3cm in size
- olive oil - 1 Tbsp
- feta cheese - 150g
- fresh basil - 1/4 cup, thinly sliced, or more to taste
- salt - pinch
- pepper - pinch
- cream - 125g
- milk - 75g
- eggs - 2
- garlic clove - 1, peeled and crushed
- Preheat oven to 200C.
- Place flour (150g) and butter (125g) in the bowl and combine Speed 6 / 10 seconds, or until the mixture resembles breadcrumbs.
- Add water (1 Tbsp) and egg yolk (1) to the mixture and then knead Closed Lid / Kneading Function / 10-20 seconds until mixture comes together in a ball of dough. Add a little more water if required to bring it together.
- Tip the pastry out on to a floured surface or silicone mat and push together into a ball shape. Wrap in clingfilm and refrigerate for 15 minutes.
- Roll pastry between two sheets of baking paper, until it is large enough to cover the base and sides of your dish. Lay in into the dish and then push into shape and trim the edges (leave a little overhang to allow for shrinkage)
- Blind bake the pastry - cover the pastry with a sheet of baking paper and fill the dish with a layer of pie weights (or rice or dried beans if you don't have pie weights) and bake for 10 minutes at 200C. Note: If you are cooking the pastry and filling at the same time, now is a great time to bake your kumara (Filling Step #1).
- After 10 minutes remove paper and weights and then cook for a further 5 minutes in the hot 200C oven. Remove and let cool slightly before filling.
- Lay the kumara (250g) out on a baking tray and drizzle with olive oil (1 Tbsp). Bake for 15-20 minutes at 200C until softened. Reduce the oven temperature to 180C.
- Arrange the kumara over the pastry base and top with crumbled feta (150g) and basil leaves (1/4 cup). Season with salt and pepper.
- Place cream (125g), milk (75g), eggs (2) and garlic (1) into bowl and mix Speed 4 / 10 seconds.
- Pour the liquid mixture over the filling and bake for 35-40 minutes at 180C until set and slightly golden on the top.
- Either serve warm or cool completely in the fridge, slice and transport pieces in an airtight container for eating on the go.
- You can make this into individual tarts also. It will make four 12cm round small tarts.
- If you are happy to add some meat to this meal, some pan fried chorizo placed on the top of the fllling is a tasty recipe variation.