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Delightful sweet potato gorgonzola tart

Featured in Veggie meals full of flavor.

This savory tart shakes things up with a sweet potato base. It's topped with spinach, gorgonzola, and crunchy pecans, making it a satisfying meal.

Maria from tastyhush
Last updated Tue, 11 Mar 2025 17:42:54 GMT
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A slice of tart with spinach, cheese, and pecans on a plate. Save Recipe
A slice of tart with spinach, cheese, and pecans on a plate. | Tastyhush.com

This innovative sweet potato tart recipe came from experimenting in my home kitchen. What started as a creative way to use leftover mashed sweet potatoes has become one of my signature dishes that never fails to impress dinner guests with its unique twist on traditional tart bases.

A Game-Changing Sweet Potato Base

This recipe combines the natural sweetness of sweet potatoes with a lighter, healthier approach to tart making. The base has an incredibly smooth, melt-in-your-mouth texture that perfectly complements any filling. It's become my favorite way to transform simple ingredients into an elegant meal.

Essential Ingredients

  • 2 large sweet potatoes: Choose firm ones, about 800g total for optimal tart size
  • Olive oil: Generous amount for greasing the pan
  • 10cl heavy cream: Full-fat works best for richness
  • 80g gorgonzola cheese: Crumbled into small pieces
  • 1 egg: For binding the filling
  • 300g fresh spinach: Market-fresh baby spinach preferred
  • 20g pecans: For essential crunch and texture

Step-by-Step Instructions

Preparing the Base
Steam sweet potatoes until tender, then let cool and mash until silky smooth.
Creating the Crust
Preheat oven to 180°C. Press mashed potatoes into oiled pan and bake for 40 minutes until set.
Making the Filling
Quickly sauté spinach until just wilted but still bright green. Separately, whisk egg with cream.
Final Assembly
Layer spinach on base, pour cream mixture over top, sprinkle with gorgonzola and pecans. Bake 25 minutes more.
Sweet potato tart topped with spinach and pecans. Save Recipe
Sweet potato tart topped with spinach and pecans. | Tastyhush.com

Perfect Unmolding Technique

For best results, always use a well-oiled springform pan. Avoid parchment paper as it interferes with the crust texture. Let the tart cool for 10 minutes before removing from the pan for clean, precise slices.

Recipe Tips

→ Can I make the crust ahead of time?

Absolutely! You can prepare the sweet potato base a day in advance. Just keep it chilled in the fridge and add your toppings before baking.

→ Is there a substitute for gorgonzola?

Sure! Swap out gorgonzola with blue cheese, like Roquefort, or even feta for a milder taste. Mozzarella also works great.

→ How do I avoid sogginess in the crust?

Make sure to remove excess water from the spinach after cooking. Also, ensure the sweet potato base is fully cooked during the first bake.

→ Can I freeze this tart?

Yes, it freezes wonderfully after baking! Let it cool first, then store it in the freezer. Reheat in the oven to bring back its crisp texture.

→ What goes well as a side with this tart?

A simple green salad with dressing is perfect since the tart is quite filling. For a heartier meal, serve it with a soup starter.

Sweet potato spinach tart

A no-crust tart made with sweet potatoes as the base, loaded with spinach and velvety gorgonzola. A creative, wholesome dish.

Prep Time
20 Minutes
Cooking Time
65 Minutes
Total Time
85 Minutes
By: Maria

Category: Vegetarian

Skill Level: Medium

Style: French

Makes: 4 Serves (1 tart)

Diet Type: Veggie, No Gluten

Ingredients

01 Two large sweet potatoes (weighing about 800-900 g total).
02 100 ml of liquid cream with 30% fat.
03 80 g of gorgonzola cheese.
04 One egg.
05 300 g of fresh baby spinach leaves.
06 20 g of pecan nuts.
07 Olive oil.
08 Pinch of salt and black pepper.

Let's Cook

Step 01

Steam the sweet potatoes until soft, then mash them up and season with salt and pepper. Spread this mashed mixture evenly into an oiled tart pan, pressing it up the sides. Bake it at 180°C for 40 minutes to let the crust dry out.

Step 02

Sauté the spinach in a tablespoon of olive oil, season with salt and pepper, and let it drain well. Mix the egg with the cream, along with a bit of salt and pepper.

Step 03

Lay the spinach over the crust. Add the egg and cream mixture, then scatter pieces of gorgonzola and the pecans on top. Return it to the oven and bake at 180°C for 25 minutes.

Step 04

You can enjoy this dish warm or at room temperature.

Tips

  1. The gluten-free crust is made entirely from sweet potatoes.
  2. You can serve this dish while it's warm or once it's cooled a bit.

What You'll Need

  • A steamer basket or appliance.
  • Tart pan.

Allergy Notes

Check ingredients for allergens and talk to your doctor if unsure.
  • Contains dairy products (cream, gorgonzola cheese).
  • Eggs.
  • Tree nuts (includes pecans).

Nutrition Per Serving

Values are estimates and should not replace professional dietary advice.
  • Calories: 380
  • Total Fat: 22 g
  • Total Carbs: 42 g
  • Protein: 12 g