Sweet Potato Bruschetta Tart

This morning my husband was able to go into work late, so I got up early and made us breakfast to enjoy together before I dropped him off at the train station. This is what I came up with.

Introducing sweet potato bruschetta tart. This recipe was very simple and would be great to make as an entre for a dinner party, or as a light lunch, brunch or breakfast.

Sweet potato Bruschetta tart

Crust

Ingredients

• 1 cup of cashews
• 1 cup of tapioca flour
• 2 Tbsp of dried thyme
• 50ml olive oil
• 50ml of cold water

Method

1. Place all ingredients into the Kitchenaid Cook Processor, and pulse for 15 seconds, scrape down sides and repeat, until ingredients comes together forming your pastry dough.
2. Using olive oil, grease 6 small, loose bottomed tart pans, or alternatively 8 bottoms of a muffin tray. Press dough into the pans to form your tart crust, ensuring that the thickness is even both on the bases and sides of the pans.
3.  Bake in oven at 180 degrees Celsius for 10-15 minutes. Let rest for 10 min before removing the tin cases

Filling

Ingredients

• 1 large roasted sweet potato (can be baked at same time as tart, if cut into small cubes)
• 1/2 cup pistachio nuts
• 2 Tbsp of almond feta
• 3 large tomatoes 
• 1 bunch of basil

Method

1. Spread the almond feta evenly over the inside of the tart case in a think layer.
2. Place pistachios and sweet potato in the cook processor and pulse for 15 seconds. Place this inside the tarts on top of the almond feta layer.
3. Dice the tomato into small pieces, removing the seeds and soft center (this can be placed in the freezer to add to a stock later).
4. Finely slice basil and mix with the diced tomato.
5. Place tomato and basil mixture on top of the sweet potato.
6. Serve and enjoy!

Have fun cooking and creating!

Love Mandy M