Sweet Potato, Sage & Feta Tart
Sabrina Ghayour
Serves
4 - 6Ingredients
1 x 320g ready-rolled puff pastry sheet | |
olive oil | |
250g sweet potato, peeled and very thinly sliced | |
200g feta cheese | |
1 long red chill, deseeded and thinly sliced | |
½ small packet (about 15g) of sage, leaves picked | |
clear honey, for drizzling | |
Maldon sea salt flakes and freshly ground black pepper |
This quick, easy and delicious recipe is a real lifesaver for a midweek supper when you lack inspiration but have shop-bought pastry to hand. Perfect as a brunch or lunch dish, too.
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Instructions
1. | Preheat the oven to 200°C (180°C fan), Gas Mark 6. |
2. | Place the pastry sheet on a baking tray lined with baking paper. |
3. | Score a border about 1.5cm wide around the edges of the pastry and brush olive oil all over the pastry within the border. |
4. | Place the sweet potato slices in a mixing bowl, add a good drizzle of olive oil and season generously with salt and pepper. |
5. | Using your hands, give it a mix to ensure the slices are all lightly coated in oil but not overly greasy. |
6. | Arrange the slices, slightly overlapping, on the pastry sheet within the border. |
7. | Season again with salt and pepper and drizzle with a little more oil. |
8. | Crumble over the feta, scatter with the chilli and dot the sage leaves on top. |
9. | Bake for 25–30 minutes until nicely browned. |
10. | Remove from the oven, drizzle with honey and serve. |
Recipes and images
extracted from
Persiana Everyday
by Sabrina Ghayour.
Photography by Kris
Kirkham. RRP $49.99.