Sweet potato and rye tart
This sweet potato and rye tart is the ideal light supper served with salad, rich in flavour but not in dairy as some quiches can be. I made my pastry using Gilchesters Organic Rye flour, this freshly stoneground flour helped to bring out the strong nutty flavours in the pastry which complements the sweet filling brilliantly.
For a completely dairy free option you can make the pastry using coconut oil however I found this made it very difficult to roll, if this is the case, roll as best you can and then use your fingers to push the pastry into the sides of your quiche tin. I have also tried using both red onions and white, the white resulted in a more photogenic tart, the red a sweeter flavour.
For the pastry you will need
400g Wholemeal spelt flour, I used Gilchesters Organic
50g Rye flour
120g unsalted butter, chilled and cubed, alternatively use coconut oil
You will also need a 25cm diameter loose bottomed tart tin or two 35cm x 12cm rectangular tins
For the filling you will need
5 tbsps Olive oil
4 onions, thinly sliced
2 tbsps fresh thyme
2 sweet potatoes, unpeeled, chopped into 2cm wedges
200ml coconut milk
100ml single cream
2 garlic cloves, crushed
1 tsp cumin seeds
You will need to...
Heat 4 tbsp's of olive oil in a non-stick frying pan over a low/medium heat. Add the onions and most of the thyme with the salt and a grind of pepper. Cook over a gentle heat for 30-40 minutes until caramelised, stirring occasionally.
Meanwhile make the pastry. Put flours and salt in a food processor, add the chilled butter or coconut oil, then whizz until you get a breadcrumb like texture, alternatively you could rub the flour and butter and salt by hand. Transfer to a bowl, then add 2 1/2 tbsps of cold water and bring the dough together to form a ball. When using coconut oil I had to add another two tbsps of water to bring the dough together. Wrap the dough in clingfilm and place in the fridge for 20-30 minutes, until cold but still pliable.
Heat the over to 200C/180C can. Line the tart tin with the pastry, if you find it too difficult to roll out simply press it into the tin, making sure the base and sides are smooth and even with no cracks. Cover and chill for 15 minutes or place in the freezer for 5 minutes- this is important to prevent the pastry from shrinking when you blind bake it.
Toss the sweet potato wedges in oil, season, and bake for 20 minutes or until just tender.
Prick the pastry all over with a fork, cover with non-stick baking paper and fill with baking beans or rice. Bake for 20 mins, remove baking paper and beans and bake for a further 5 mins until golden and biscuity.
Whisk the eggs, coconut milk, single cream, crushed garlic, cumin seeds and most of the basil, season well, then pour into the pastry case,. Top with caramelised onions and sweet potato wedges, cover with foil and bake for 25 mins. Remove the foil and bake for a further 10-15 mins, until the filling is golden and set. Scatter the remaining thyme and basil on top to serve.