Cheddar, Leek & Sweet Potato Tart


Prep Time: 25 munud | Cook Time: 60 munud | Ready: 90 munud | Servings: 8

Step by Step

Recipe Ingredients
500g roughly grated peeled sweet potato
1 teaspoon smoked paprika
1 tablespoon freshly chopped chives
2 beaten eggs
75g finely grated mature cheddar
Sea salt and freshly ground black pepper
1 tablespoon olive oil
2 medium leeks trimmed and finely chopped
100g baby spinach leaves washed and drained
4 eggs beaten with 175g single cream
120g Caerphilly cheese crumbled
Pinch dried wild thyme
Sea salt and freshly ground black pepper
2 tablespoons grated cheddar
Recipe Directions
Brush a deep 8 inch cake tin with oil and line base with non-stick parchment
Preheat oven to 190c or gas 5
Mix together all ingredients except the egg in large bowl
Add beaten egg and mix until all combined together
Press mixture firmly into tin ensuring it goes up the side of the tin high enough to hold the filling. Make sure there are no gaps in crust.
Bake for 15-20 mins until set and crispy
Sauté the leeks in olive oil until tender
Add spinach leaves and cook until just wilted, drain off any excess liquid
Place crumbled Caerphilly in base of tart
Evenly spread leek mixture over the top
Sprinkle over thyme and season to taste
Pour over egg & cream mixture
Sprinkle with grated cheddar
Bake at 180c/Gas 4 for 30-40 mins until golden brown and just set in the middle
Allow to cool and serve warm with Tomato & Onion Salad

 Share on Facebook |  Share on Twitter