Recipe

Sweet potato and fetta tart

A simple vegetarian tart.

  • 1 hr 25 mins cooking
  • Serves 6
  • Print
    Print
This savoury sweet potato and fetta tart topped with broad beans makes the perfect vegetarian dish for an easy lunch or a light dinner.
Looking for more savoury tart recipes?

Ingredients

  • 1 medium orange sweet potato (400g), diced
  • 1 tablespoon olive oil
  • 4 eggs
  • 2/3 cup (160ml) pouring cream
  • 1/3 cup (25g) finely grated vegetarian parmesan-style cheese, plus extra to serve
  • ¾ cup (110g) frozen broad (fava) beans, thawed, peeled, plus extra to serve
  • 100 vegetarian fetta, crumbled
  • baby salad leaves, to serve
Pastry
  • 1½ cups (225g) plain flour
  • 1 tablespoon thyme leaves
  • 125 cold butter, chopped
  • 1 egg yolk

Method

  • 1
    Preheat oven to 200°C/400°F.
  • 2
    Place sweet potato on an oven tray; drizzle with oil. Roast for 30 minutes or until tender.
  • 3
    Meanwhile, to make pastry, process flour, thyme and butter until crumbly. Add egg yolk and 2 tablespoons chilled water; process until ingredients come together. Wrap in plastic wrap; refrigerate for 30 minutes.
  • 4
    Roll pastry between sheets of baking paper until large enough to line a 24cm (9½in) round loose-based tart tin. Lift pastry into tin, press into side, then trim edge; prick base all over with a fork. Cover; refrigerate for 20 minutes.
  • 5
    Reduce oven to 190°C/375°F.
  • 6
    Place tin on an oven tray; line with baking paper, fill with dried beans or rice. Bake for 15 minutes. Remove paper and beans; bake for a further 10 minutes or until browned lightly. Cool on tray.
Storage
  • 7
    Sweet potato can be roasted and pastry case made 2 days ahead. Store sweet potato in an airtight container in the fridge. Store pastry case in the tin, covered, at room temperature.
    Tart can be baked a day ahead. Store covered, in the fridge.
To Serve
  • 8
    Preheat oven to 190°C/375°F. Whisk eggs, cream and cheese in a medium jug until combined. Stir in broad beans; season. Place sweet potato in pastry case; pour over egg mixture and scatter with fetta.
  • 9
    Bake tart for 35 minutes or until filling is just set. If you are reheating cooked tart, bake for 10 minutes or until hot.
  • 10
    Serve tart topped with baby salad leaves, extra grated cheese and extra broad beans.

Notes

You can also make six individual tarts in 3cm deep, 10cm round loose-based tart tins; bake for 25 minutes.swap When in season you can swap the sweet potato for kohlrabi or swede.

More From Women's Weekly Food