This savoury Sweet Potato, Gruyere & Rosemary tart has become my go-to recipe for dinner parties: it’s cheap, easy and quick plus I know my guest will love it. Try it, and you’ll see what I mean.
I made this tart a few weeks ago when I hosted a Christmas get-together for friends.
My original idea was to have a few drinks and nibbles (and eat all the cakes I received in the Tesco Christmas Hamper). As usual though, the fear of leaving my guests hungry kicked in and I ended up making two of these tarts just in case. One remained completely untouched and it’s still in my freezer for one of those days I can’t be bothered to make dinner. But the other tart was wolfed down by my husband and my friends, and I also received many praises for it.
What makes it great is the winning combination of sweet potatoes with the nuttiness of Gruyère and the pungent flavour of rosemary. The recipe itself is a variation of an Italian tart with potatoes and fontina, so you can play around with the ingredients depending on your taste.
Recipe adapted from Cucina Vegetariana (Parragon Books, 2007).
- 1 ready rolled puff pastry
- 2 small sweet potatoes
- 250g Gruyère cheese, cut into cubes
- 1 red onion, chopped finely
- 2 stalks of fresh rosemary
- 2 tbsp extra virgin olive oil
- 1 egg yolk
- Salt and pepper
Preheat the oven to 190°C. Roll out the pastry sheet and press into the bottom and sides of a tart pan. Trim off any excess dough. Prick the bottom with a fork.
Peel and slice the potatoes as finely as possible. Place them at the bottom of the pastry dish in a spiral shape.
Cover the whole base of the dish, leaving 1.5-2cm of space on the sides. Top the potatoes with the cheese cubes and rosemary leaves.
Pour the olive oil, season with salt and pepper. Brush the edges of the pastry with the beaten egg yolk.
Place in the centre of the oven for 25 minutes, or until the potatoes are soft and the pastry edges are crispy. Serve warm.