I am in love with this roasted Mediterranean tart. The roasted vegetables coupled with pesto, basil and pine nuts with crumbled feta cheese really complement each other to bring together a tasty Mediterranean dish. But it is the sweet potato crust which brings this Mediterranean tart to a new level. No more soggy pastry bottoms, this base is the perfect combination with the saltiness of the vegetables, the sweetness of the sweet potato and the savoury custard filling. Start by roasting the vegetables in advance. This can even be done the night before as I’m a great believer in having as much prep done in advance as possible to give myself an extra hand when I’m preparing a meal. The best thing about this tart is you can double up the quantities and heat it up to perfection the next day. This is a perfect dish for a lunch party or a simple mid week dinner. The sweet potato base can be used for any quiche or savoury tart so add it to your favourite recipe and you’ll notice the difference!
If you like this then look at my recipe for sweet potato nut roast. Go on, try it, you’ll love it!
- 1 large aubergine
- 1 large courgette
- 2 red onions
- 1 red or yellow pepper
- 2 tablespoons olive oil
- 10 red cherry tomatoes
- 1 clove garlic
- 2 sweet potatoes
- 1 teaspoon smoked paprika
- 4 tablespoons fresh basil pesto
- 2 tablespoons pine nuts
- 100g feta cheese
- 1 handful fresh basil leaves
- 4 eggs
- 250ml/1cup single cream
- ¼ teaspoon salt
- 6 inch pie dish
- Preheat the oven to 190ºC/375ºF.
- Prepare the roasted vegetables. Slice the aubergines and courgettes to ½ inch thickness. Slice the onions thickly. Cut the pepper into strips. Place in a bowl and add the olive oil and mix until well coated.
- Bake in the oven for 30 minutes until soft, turning occasionally. Reserve until required.Reduce the heat of the oven to 170ºC/340ºF.
- You can slow roast the tomatoes for 1 hour in a very low oven or add them freshly cut in half with the rest of the vegetables when assembling the tart as they cook in the filling.
- Peel the sweet potato and slice thinly to approximately ⅛ inch using a sharp knife or mandolin. When you hold up the slice to the window you can see the light shining through.
- Rub some olive oil on the base of the pie dish and layer the base with sweet potato overlapping each other and coming as high up as possible as once baked it shrinks back. Brush with olive oil and sprinkle with paprika. Bake for 15 minutes until just cooked but not too soft.
- Brush the pesto over the sweet potato crust. Then layer the roasted vegetable over the base. Add crumbled feta and torn basil leaves.
- Beat the eggs, cream, salt and pepper until well combined. Pour over the base.
- Bake in the oven for 30 minutes until set. Leave to cool slightly and serve with a nice crisp green salad. Enjoy a taste of the Mediterranean!