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

Ingredients

  • 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

 

Method

    • 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.

 

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