Sweet potato and beetroot tart

I always find that whenever I make a pie or a tart, I have some leftover pastry.  Usually I end up making some mozzarella and pesto mini-tarts with leftover puff pastry, but today I wanted to be more creative.  I had some pureed beetroot leftover from something else, so I decided to give this sweet potato and beetroot tart a go.

Serves 2

What you’ll need:

  • 1/2 large sweet potato, grated
  • 2 tbsp olive oil
  • 6 tbsp beetroot puree
  • 1 tbsp houmous
  • 1/4 sheet puff pastry
  • Handful grated cheddar

Method:

  1. Heat the oven to 200°C
  2. Heat the olive oil in a frying pan on a medium heat and add the grated sweet potato
  3. Fry the sweet potato for 5 min until slightly browned, then add the beetroot puree and houmous and mix
  4. Continue to fry for a few minutes until the sweet potato is soft
  5. Put the pastry on an oven tray and spoon the sweet potato and beetroot mix in a line down the centre
  6. Bake for 20 min until the pastry is risen and golden
  7. Add the cheddar cheese on top and bake for another 5 min until melted and started to crisp

Substitutions:

  • Rather than a tart, line a pie dish with pastry, fill with the sweet potato filling and add a lid to create a delicious pie
  • Melt in a few pieces of goats cheese with the sweet potato in the frying pan instead of the cheddar for a stronger flavour

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