Sweet Potato and Beetroot Tart
A tart that's filled with pretty colors and will also fill you up nicely. The hummus and feta give a nice tang, that contrasts well with the sweetness of the potato and the beetroot slices. Crunchy puff pastry completes the dish.
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Ingredients
4 servings
1
500 g
500 g
200 g
100 g
100 g
Fresh puff pastry sheet
Sweet potatoes
Fresh beetroot
Hummus
Walnuts
Feta
10 g
Fresh parsley
Variations
For some extra spiciness, choose spicy hummus.
If you cannot get hold of fresh beets, use pre-cooked beets.
You can also use squares of puff pastry (frozen) and combine them to make one sheet. In that case you’ll need between 8 and 10 depending on the size of your tray.
Prep
15 min
- Peel and slice potatoes into 5mm thin slices
- Peel and slice beet into 5mm thin slices
- Cut feta into blocks
- Chop walnuts
- Preheat oven to 200°C
Cook
35 min
If needed, make puff pastry sheet
lay puff pastry sheets slightly overlapping onto an oven tray lined with baking paper. Slightly press them together to connect sheets ~2 min
Spread the hummus and half of the walnuts on the puff pastry
leave a gap at the edges ~1 min
Add potato and beetroot slices on top
pack closely together under a 45° angle, alternating between the two ~2 min
Add feta on top
Bake in the oven
cover with aluminium foil if it browns too quickly ~30 min at 200°C
In the meantime, chop parsley finely
~2 min
Serve with parsley and remaining walnuts sprinkled on top, season with salt and pepper
This is a recipe from the seasonal calendar
