Sweet potato spinach tart (Print Version)
# 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.
# Instructions:
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.
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.
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.
04 -
You can enjoy this dish warm or at room temperature.
# Notes:
01 -
The gluten-free crust is made entirely from sweet potatoes.
02 -
You can serve this dish while it's warm or once it's cooled a bit.