Oooohhh, I love pastry, especially the extra buttery kind that gets all poofy, or the thin, papery kind that you can mould into pretty little bowls that you can doll up with colourful fruits and things like that. Oh yes, bring it on!
I only have one small problem in that I have a mental block about actually making it! Don’t get me wrong – I am all up for a challenge in the kitchen, and most I seem to conquer, more or less, from risotto to roux, flan to fondue…BUT pastry – um….blank!
So when I find myself stuck in the cookbook section at Exclusive Books, salivating over the hundreds of glossy pages of food perfection; I tend to stay clear of those oh so pretty books about TARTS and PASTRIES. Yip, the ones with the heart-shaped masterpieces on the cover that whilst gorgeous to gawp at, just leave me wanting. Why the block? I would love to be that girl that just “whips up a quiche” for tea in ten! After all, I LOVE PASTRY…to the point where even the horribly synthetic kind you buy ready-to-cook in the store often doubles up as an instant food craving requiring me to lob off a chunk, defrost and smother in butter….for instant gratification/ guilt, and for all my sins. Sigh!
So when mom pipes up: “Ooh, check out my delish new tart recipe”…I am thinking “Oh no, not a tart!”
And then, I am more than pleasantly surprized to see that the crust of this baby is made from sweet potato, and just like that she’s got me! She’s good!
So here it is – Moms amazing (PASTRY-LESS) Arty Tarty!
From the fridge and pantry:
- 900 g sweet potatoes (+\- 2 large) – washed, peeled and coarsely grated
- 3 Tbsp butter – ‘diced’ and softened
- 2 Tbsp salt
- 1 tsp pepper
- 12 large eggs!
- 1 1/2 cups reduced fat sour cream
- 150 g goats cheese
- 5 green onions – sliced thinly
- 1/2 tsp each salt & pepper
- Crushed red pepper flakes
Preheat oven to 250˚C. Butter sides and bottom of a 23cm spring-form pan with 1 Tbsp of the softened butter. Cut parchment paper in a circle the diameter of the bottom, and more to fit the sides. Press to the butter to adhere. Melt remaining 2 Tbsp of butter and brush sides and bottom.
Add grated sweet potato to a clean kitchen towel and squeeze out excess water before placing into a large bowl. In smaller bowl whisk together 1 egg, 2 tsp salt, 1 tsp pepper and a pinch of crushed red pepper flakes. Pour over sweet potatoes and toss well to coat. Press into bottom and up sides of pan. Place on a rimmed baking tray and bake for 30 mins. Allow to cool.
Turn oven down to 200˚C. In a large bowl add the 11 remaining eggs, sour cream, goats cheese, green onions, 1/2 tsp salt and 1/2 tsp pepper. Whisk till well combined. Press sides of crust to pan if sagged. Add egg mixture without overfilling beyond the crust. Bake for 30 minutes. Turn heat down to 190˚C and bake for 30 mins more. Rotate pan and cook 15 mins more. The centre may still wiggle a little, but will set as cools. Allow to rest 20 min before serving.
By now you must know that I sing the Eat.Art songs of praise….and automatically I am thinking, what spice addition will work with this? Personally, I love the versatility of the Za’atar, but with all these eggs I have to dare you to open that “fragrant” Kala Namak Salt of Origin and give it your best shot with a slice of this arty tarty.
We are dying for some objective feedback on the Kala Namak – come on, enlighten us!
And as for my latest addition to the repertoire with a huge big hug for mom – as far as I am concerned – this arty tarty takes the cake 😉
Pics courtesy of mom!
Mother-of-two delicious girls, lover of food (fine and fast), purveyor of all things pretty and Jill of all things ‘creative’…Nancy has a background in the visual arts, design and marketing and is the owner and Creative Director of Magpie. Having worked with the Eat.Art team before, she is thrilled to take time out from juggling and add some spice to the Eat.Art blog. Don’t get us wrong….it’s not that it needs it….it just wants more…and she is happy to oblige.