Filling:
750 g (1.5 lb) sweet potatoes
1/2 cup sour cream
3 eggs
2 Tbsp chopped sage
1 Tbsp honey
2 tsp ground cumin
1 tsp grated nutmeg
cracked black pepper
sage leaves, extra
Roll out pastry on a lightly floured surface until it's 3 mm (1/8") thick. Place pastry in a 23cm (9") tart tin and refrigerate until required.
Cook sweet potatoes in a saucepan of boiling water until soft, drain and place in a food processor. Add sour cream and process until smooth. Stir through eggs, sage, honey, cumin, nutmeg and pepper.
Spoon mixture into pastry shell and sprinkle over extra sage leaves. Bake in a preheated 200 C (400F) oven for 35 minutes or until pastry is golden and filling is set. Allow tart to stand for 5 minutes before cutting into wedges to serve. Serve warm or cool.
Serves 4-6.
"The New Cook" by Donna Hay, pg 74
No comments:
Post a Comment