Sweet potato and sage tart recipe

Name: Sweet potato and sage tart
Yield: Serves 1
Ingredients: 100g frozen sweet potato chunks; ¼ red onion, sliced into thin wedges; 1 tsp olive oil; 1 sage sprig; 100g ready-rolled light puff pastry (about 12 x 12cm); 75g ricotta; 80g bag watercress, spinach & rocket, to serve (optional)

Sweet potato and sage are an awesome combination, and this savoury tart is a great way to treat yourself to that duo at dinner time

See method

Serves 1
5 mins to prepare and 35 mins to cook
643 calories / serving

Shop your ingredients

Tesco Large Sweet Potatoes Loose Class 1
Aldi Price Match
100g frozen sweet potato chunks
£0.42
£1.19/kg
Tesco Red Onions Loose
Aldi Price Match
¼ red onion, sliced into thin wedges
£0.20
£0.95/kg
Tesco Olive Oil 250Ml
1 tsp olive oil
£3.10
£12.40/litre
Tesco Sage 20G
1 sage sprig
£0.50
£25.00/kg
Tesco Reduced Fat Puff Pastry 320g
100g ready-rolled light puff pastry (about 12 x 12cm)
£0.99
£3.09/kg
Tesco Ricotta Cheese 250 G
75g ricotta
£1.50
£6.00/kg
Tesco Wild Rocket 60G
80g bag watercress, spinach & rocket, to serve (optional)
£1.00
£16.67/kg

Method

Preheat the oven to gas 6, 200˚C, fan 180˚C. Put the frozen sweet potato and the red onion in a roasting tin and drizzle with the oil. Season with salt and black pepper and toss to coat. Roast for 15-20 mins, stirring halfway, until browned and heated through. Add the sage leaves to the tin for the last 5 mins to crisp.
Put the piece of pastry onto a tray lined with baking paper. Prick the centre of the pastry all over with a fork, leaving a 1cm border. Bake for 10-15 mins until golden brown and cooked through.
Season the ricotta with black pepper. Spoon onto the centre of the pastry and spread with the back of the spoon. Top with the roasted sweet potato, red onion and crispy sage. Serve with salad leaves, if you like.

Leftovers: Use leftover ricotta as an easy creamy pasta sauce, make veggie sausage rolls or spread on toast and top with fruit for a speedy breakfast.