Sweet Potato and Parmesan Tart
A simple yet delicious tart made with thinly sliced sweet potatoes layered in a spiral pattern and baked in a rich Parmesan custard. Creamy, savory, and beautifully golden, it's equally suited to brunch, lunch, or a light dinner.
Ingredients
- 5 medium sweet potatoes (about 800-900 g/ 2 lb total)
- a little butter for greasing the dish
- 300 ml heavy cream
- 2 eggs
- 100 g grated Parmesan cheese
Optional:
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 180°C (356°F).
- Peel and wash the sweet potatoes, then slice them into very thin ribbons using a vegetable peeler or mandoline.
- Grease a 18-20cm (7-8 inches) round baking dish with butter.
- Arrange the ribbons upright in the baking dish, starting at the outer edge and working inward in a spiral pattern until the dish is filled.
- In a bowl, whisk together the eggs, cream, Parmesan, and black pepper until well combined.
- Pour the mixture evenly over the sweet potatoes, making sure it seeps between the layers.
- Sprinkle a little extra Parmesan over the top, if desired.
- Bake for 45–55 minutes, or until the sweet potatoes are tender when pierced with a knife and the top is golden brown.
- Let the tart rest for 10 minutes before slicing and serving.
Notes
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