Cheese and caramelised onion tart with sweet potato crust
A flavoursome and fresh new take on the classic tart, this cheese and caramelised onion tart with sweet potato crust version is easy, delicious and healthy.
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Prep Time
20 Minutes -
Cook Time
30 Minutes -
Serves
8-10 People
Ingredients
- 1 large sweet potato, peeled and grated, excess starch squeezed out
- 8 large eggs, lightly beaten
- 3 cups fresh spinach, washed
- 1/3 cup parmesan, grated
- 1 large red onion, finely sliced
- 1 tablespoon olive oil
- 1/3 cup cream
- salt and pepper
You'll Need
- Multix Bake
- Multix Alfoil
Method
- Preheat the oven to 200°C. Grease a 20cm flan dish and line with Multix Bake. Cover the lined tin with the grated sweet potato ensuring there are no holes. Season then cover tightly with foil and bake in the oven for 30 minutes.
- Take the dish out of the oven, remove the foil and allow to cool for a few minutes before pushing down the sweet potato so that it is forming an even crust and pressing up the sides of the tin to form walls. Put back in the oven, uncovered, and cook for a further 15-20 minutes, or until it begins to dry out.
- Remove from oven and turn oven down to 180°C.
- Heat the oil in a fry pan and gently fry the onions until the begin to turn golden brown and soft. Set aside until cool.
- In a large bowl combine the eggs, spinach, parmesan, cream and the cooled onions. Mix lightly with a wooden spoon and pour into the sweet potato lined tin. Cover tightly with Alfoil and bake in the oven for 25 minutes or until just set.
- Serve warm or cold with a fresh garden salad.