Recipes

Sweet Potato, Gruyere & Rosemary Tart

2nd January 2016

This savoury Sweet Potato, Gruyere & Rosemary tart has become my go-to recipe for dinner parties: it’s cheap, easy and quick plus I know my guest will love it. Try it, and you’ll see what I mean.

Sweet Potato, Gruyere & Rosemary Tart - Recipe by Mondomulia

I made this tart a few weeks ago when I hosted a Christmas get-together for friends.

My original idea was to have a few drinks and nibbles (and eat all the cakes I received in the Tesco Christmas Hamper). As usual though, the fear of leaving my guests hungry kicked in and I ended up making two of these tarts just in case. One remained completely untouched and it’s still in my freezer for one of those days I can’t be bothered to make dinner. But the other tart was wolfed down by my husband and my friends, and I also received many praises for it.

Sweet Potato, Gruyere & Rosemary Tart

What makes it great is the winning combination of sweet potatoes with the nuttiness of Gruyère and the pungent flavour of rosemary. The recipe itself is a variation of an Italian tart with potatoes and fontina, so you can play around with the ingredients depending on your taste.

Sweet Potato, Gruyere & Rosemary Tart - Recipe by Mondomulia

Ingredients

Recipe adapted from Cucina Vegetariana (Parragon Books, 2007).

  • 1 ready rolled puff pastry
  • 2 small sweet potatoes
  • 250g Gruyère cheese, cut into cubes
  • 1 red onion, chopped finely
  • 2 stalks of fresh rosemary
  • 2 tbsp extra virgin olive oil
  • 1 egg yolk
  • Salt and pepper

Preparation

Preheat the oven to 190°C. Roll out the pastry sheet and press into the bottom and sides of a tart pan. Trim off any excess dough. Prick the bottom with a fork.

Sweet Potato, Gruyere & Rosemary Tart - Recipe by Mondomulia

Peel and slice the potatoes as finely as possible. Place them at the bottom of the pastry dish in a spiral shape.

Sweet Potato, Gruyere & Rosemary Tart - Recipe by Mondomulia

Cover the whole base of the dish, leaving 1.5-2cm of space on the sides. Top the potatoes with the cheese cubes and rosemary leaves.

Sweet Potato, Gruyere & Rosemary Tart - Recipe by Mondomulia

Pour the olive oil, season with salt and pepper. Brush the edges of the pastry with the beaten egg yolk.

Sweet Potato, Gruyere & Rosemary Tart - Recipe by Mondomulia

Place in the centre of the oven for 25 minutes, or until the potatoes are soft and the pastry edges are crispy. Serve warm.

Sweet Potato, Gruyere & Rosemary Tart - Recipe by Mondomulia

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  • Maria Cristina

    Really interesting, mouthwatering, easy: an ace up one’s sleeve!

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