Sweet potato and sage tart
- 1 x packet shortcrust pastry
- 2 brown onions, sliced thinly
- 1 tbsp (20g) butter
- 1 large sweet potato (about 300g)
- 4 eggs
- 1 cup (250ml) cream
- 1/4 cup sage leaves
Preheat the oven to 220°C (200°C fan-forced).
Roll out the pastry and line a 24cm fluted, loose-bottomed tart tin.
Trim the edges then blind bake for 15 minutes.
Gently sweat down the onions and butter in a saucepan over low heat. Cook the onions for about 20 minutes or until collapsed and caramelised. Meanwhile, peel and slice the sweet potato into thin discs. Whisk the eggs, cream and salt and pepper together.
Line the base of the tart with the onions, pour over the egg and cream mixture, top with the sweet potato discs, scatter with sage leaves and season well.
Bake for 30 minutes or until the pastry and top is lovely and golden.
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- Blind baking is when you bake the pastry before you add the filling.
- You will need to weigh it down with dried lentils or rice so that the pastry does not rise up. You can discard these after baking.
- This recipe was created by Sophie Hansen for Kidspot, Australia’s best recipe finder: You can follow Sophie on Local is Lovely, Facebook, Twitter or Pinterest.