Savory Sweet Potato Tart

Adapted from Simon Rimmer

Serves 6


  • 100ml olive oil
  • 350g sweet potato, cubed
  • 1 tbsp ground cumin
  • 1 tsp ground coriander
  • 2 onions, sliced and fried until caramelised
  • 250g goat’s cheese, crumbled
  • 100g pistachios, crushed
  • 6 sheets puff pastry, about 15 x 10cm
  • 1 egg, beaten
  • 2 tbsp dried cranberries

Preheat the oven to 180°C/gas mark 4. In a flameproof roasting dish heat the oil until hot, add the potatoes and shake well. Season with salt and pepper, add the cumin and coriander and roast at for about 25 minutes until soft.

Tip the cooked potatoes into a bowl and add the onions, goat’s cheese and pistachios and mix together.

Prick the pastry, leaving a gap of about 1cm all the way round. Spoon the potato mixture into the middle of each pastry sheet and brush the edge with beaten egg. Bake for about 25-30 minutes.

Scatter the pomegranate seeds over the tarts

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