Sweet Potato Tart with Chestnuts and Roasted Vegetables

This is based on one of my favourite recipes, Tarte Patates y Puerro, modified for a vegetarian Christmas. As an alternative, replace chestnuts with crumbled smoky bacon which has been roasted with the vegetables. Only a quarter of the roasted vegetables are used. the remaining can be frozen for use later (they make a great roast vegetable lasagne!)

Cooking Time – approx 90 minutes

Serves 4-8


  • 750 g Potatoes, peeled


  • 250 g Sweet Potatoes or Pumpkin, peeled



  • # Roasted Chestnuts



  • 2 Red Onions, large chunks



  • 2 Peppers (red or green), large chunks



  • 1 Aubergine, cubed



  • 1/2 Butternut Squash, sliced



  • 3 clove Garlic, crushed



  • Fresh Thyme & Oregano



  • Olive Oil



  • 30g Butter



  • lots of Black Pepper



  • 1 tsp Vegetable Stock Powder



  • Milk or cream



  • 150g good Feta Cheese, crumbled



  • 100g Parmesan, grated



  • 2 medium Eggs



  • 3 sheets Filo Pastry



  • Olive Oil



    • Place chestnuts, onion, peppers, aubergine and squash in a large roasting tin and sprinkle with olive oil. Add garlic, herbs, salt and pepper and toss well


  • Roast in a preheated oven until soft and browning at the edges (approx 45 minutes). Turn twice during cooking. If the veg release a lot of liquid, pour this away after 15-20 minutes and add more oil and seasoning.



  • Boil the potatoes in salted water for 20 minutes until cooked. After 5 minutes, add the Sweet Ptatoes. Drain and break up coarsely with a fork. Stir the butter and with a balloon whisk, mash down until smooth. Add milk to make a good mash consistency which should be loose, not stodgy.



  • Finely chop around 1/4 of the roasted vegetables, add to the potato and stir well., add the parmesan, feta, plenty of black pepper and stock powder. Mix well and check seasoning.



  • Stir in the eggs – msture should be a pouring consistency.



  • Lightly oil a springform flan case with a little olive oil, and layer the 3 sheets of filo pastry, oiling between each layer and offsetting each sheet slightly to provide an even covering. Ensure the excess pastry falls outside the tin.



  • Pour the content of the potato mixture into the pastry casing and roughly fold over the excess pastry back into the tin. Oil exposed pastry lightly.



  • Back in a pre-heated fan oven at 170*C for 45 minutes.



  • Spring out of the tin and allow to rest for a few minutes before transfering to a board. Slice with a sharp knife and serve.



One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s