We ate this sweet potato,
We had great fun over Easter. Our little one joined in feeding horses, lamas and goats as the sun shone down on us. We jumped with delight as the goats’ tongues appeared from their mouths eager for the food we had brought for them. We saw two newly born lambs with their mum looking justifiably proud. We rode long slides with mouths wide with excitement. We went on two Easter-egg hunts and came home laden – despite my best attempts to offload some eggs on the way. We saw banks of daffodils on the cusp of opening their bright shining heads. We shared delicious food with lovely family members. We cycled to the Kelpies from the Falkirk Wheel, had lunch admiring the great beasts and then cycled back. It’s was a good four days.
With its oranges and greens, this sweet potato, and feta tart even has the colour of a spring day. It takes about 50-minutes to prepare and bake. You’ll need puff-pastry and I went for shop-bought as life feels too short for anything else at the moment. Ingredients include sweet potato and , thinly sliced with Feta cheese, kalamata olives, fresh thyme and pesto. Finish with a drizzle of olive oil and that’s all the preparation. Don’t forget to preheat your oven.
On Monday I ate a quarter of this sweet potato, and fetatart for supper with a salad. Dave ate half – but if there had been bread or potatoes I think he would have been happy with a quarter. So depending on appetites, it should feed four.
Sweet potato, courgette and feta tart
For speed, rather than use a knife, I slice the courgette and sweet potato using my food processor. A mandolin or peeler is almost as quick and there is also less to wash-up.
- Prep Time: 30 minutes
- Cook Time: 23 minutes
- Total Time: 53 minutes
- Yield: 4
- 375g/13oz pre rolled puff pastry 25cm/10” x 40cm/15½”
- 2 tbsp pesto
- 1 courgette weighing about 175g/6oz, very thinly sliced
- 1 sweet potato weighting about 250g/8¾oz, peeled and very thinly sliced
- 75g/2½oz pitted kalamata olives, halved
- 100g/3½oz feta, crumbled
- a handful of fresh thyme, just the leaves
- salt and pepper
- drizzle of olive oil
- Preheat your oven to 220°C/200°C fan/425°F/Gas mark 7.
- Unroll your puff pastry and cut a 1cm/½” strip off each side which you then place on top of each side to form a raised edge. Line a large baking tray with greaseproof paper. The baking tray needs to be sufficiently large to allow that raised edge of pastry to cook clear of any side of the tray. Transfer the pastry to the baking tray.
- Cover the pastry base with the pesto and then add your courgette and sweet potato.
- Scatter the olives, feta and thyme leaves over the top. Season and then drizzle on some olive oil.
- Place in the oven and bake for about 18-minutes or until the pastry has a good colour. Your finished tart is ideally served with a fresh salad.
- Carbohydrates: 52g