Sweet Potato and Ricotta Tart Recipe

Sweet Potato and Ricotta Tart Recipes

Ingredients :

1.5 lb (750g) soft ricotta cheese, well drained

1.5 cups (6 oz / 180g) freshly grated parmesan cheese

5 eggs

2 cups (2 oz / 60g) arugula (rocket) leaves

1/2 cup (1/3 oz / 10g) fresh flat-leaf parsley leaves

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

Method :

Preheat oven 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.

Thinly slice 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.)

Remove tart 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.

Serves 5 - 6

Learn how to cook Vegetarian Recipes

Subscribe to our newsletter

Get the above cooking ingredients here

More Vegetable Dessert Recipes

Copyright 101 Vegetarian Recipes All rights Reserved. Sitemap

Contact Us | Terms of Use | Privacy Policy