Name: Kumara & goat’s cheese tart
Cook time: 90 min
Total time: 90 min
Yield: 6
Ingredients: Pastry; 1 1/2 cup (225g) plain (all-purpose) flour; 1 tablespoon fresh thyme leaves; 125 gram (4 ounces) cold butter, chopped; 1 egg yolk; 2 tablespoon chilled water; 1 medium kumara (orange sweet potato) (400g), diced; 1 tablespoon olive oil; 3 eggs; 2/3 cup (160ml) pouring cream; 1/3 cup p (25g) finely grated parmesan; 100 gram (3 ounces) soft goat's cheese, crumbled; 125 gram (4 ounces) mixed baby salad leaves; 2 (50g), sliced thinly; 1/2 cup (75g) drained semi-dried tomatoes, chopped coarsely; 1/3 cup (25g) shaved parmesan; 1 1/2 tablespoon olive oil; 2 tablespoon lemon juice

Kumara & goat’s cheese tart

Topped with a baby kale salad, this easy vegetarian tart is so delicious with its buttery pastry crust and golden filling of roasted kumara and goat's cheese.

Serves 6

Cook

1H 30M

Ingredients

Pastry

1 1/2 cup (225g) plain (all-purpose) flour

1 tablespoon fresh thyme leaves

125 gram (4 ounces) cold butter, chopped

1 egg yolk

2 tablespoon chilled water

1 medium kumara (orange sweet potato) (400g), diced

1 tablespoon olive oil

3 eggs

2/3 cup (160ml) pouring cream

1/3 cup p (25g) finely grated parmesan

100 gram (3 ounces) soft goat's cheese, crumbled

125 gram (4 ounces) mixed baby salad leaves

2 (50g), sliced thinly

1/2 cup (75g) drained semi-dried tomatoes, chopped coarsely

1/3 cup (25g) shaved parmesan

1 1/2 tablespoon olive oil

2 tablespoon lemon juice

Method

1.To make pastry, process flour, thyme and butter until crumbly. Add egg yolk and the water; process until ingredients come together. Wrap in plastic wrap; refrigerate 30 minutes.

2.Meanwhile, preheat oven to 200°C/400°F. Place kumara on an oven tray; drizzle with oil. Roast 30 minutes or until tender.

3.Roll pastry between sheets of baking paper until large enough to line a 24cm (9½-inch) round loose-based tart tin. Lift pastry into tin, press into side, trim edge; prick base all over with fork. Cover; refrigerate 20 minutes.

4.Reduce oven to 190°C/375°F.

5.Place tin on an oven tray; line with baking paper then fill with dried beans or rice. Bake 15 minutes. Remove paper and beans; bake a further 10 minutes or until browned lightly. Cool on tray.

6.Whisk eggs, cream and parmesan in a medium jug until combined. Season. Place kumara in pastry case; pour in egg mixture. Top with goat’s cheese.

7.Bake tart 35 minutes or until just set.

8.Place salad leaves, shallots, tomatoes, parmesan, oil and juice in a medium bowl; toss gently to combine. Season to taste.

9.Serve tart topped with salad.

We used baby kale leaves, available from selected supermarkets, but you could also use watercress or your favourite mix of baby salad leaves. Kumara can be roasted a day ahead. Pastry case can be made a day ahead. You can also make six individual tarts in 3cm (1¼-inch) deep, 10cm (4-inch) round loose-based tart tins; bake for 25 minutes.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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