1.5 cups (6 oz / 180g) freshly grated
2 cups (2 oz / 60g) arugula (rocket)
1/2 cup (1/3 oz / 10g) fresh flat-leaf
1 tbsp grated white onion
8 fresh sage leaves, stems removed
1/2 tsp sea salt
freshly ground black pepper to taste
1 medium sweet potato, peeled
1 tbsp olive oil
olive oil, for serving
fresh sage leaves, for serving
sea salt, for serving
to 325F (170C / Gas 3). Place ricotta, parmesan and eggs in a food
processor. Process until a smooth paste forms, about 20 seconds. Add
arugula, parsley, onion, sage and salt and pepper to taste. Blend until
smooth, about 30 seconds. Spoon cheese mixture into a well-oiled, 8-inch
(20-cm), deep springform pan.
sweet potato lengthwise with a vegetable peeler. Arrange slices on top
of tart. Drizzle with olive oil. Bake until cheese mixture is firm,
about 1 hour. (Cover top of tart loosely with aluminum foil if it starts
to brown too much during cooking.)
from oven. Allow to cool to room temperature before removing from pan.
Slice into wedges and serve drizzled with olive oil and sprinkled with
sage leaves and salt.
Hint - Tart
can be covered and refrigerated for up to 3 days.