Leek, Cavolo Nero and Sweet Potato Tart

Preparation time: 30 minutes
Cooking time: 25 minutes
Total time: approximately 1 hour
Servings: 6 to 8

Ingredients

  • 2 large leeks 

  • 2 medium sweet potatoes

  • 150g cavolo nero (around four stalks) 

  • 3 cloves garlic 

  • 1 sheet of shortcrust pastry

  • Pea shoots to garnish 

Spices

  • 1 tsp cumin

  • 1tsp sage

  • ½ tsp ground coriander

  • ½ tsp fennel seeds

  • Large pinch salt & pepper

Method

  1. Preheat the oven to 180ºC.

  2. Chop the sweet potato into roughly 4cm cubes, drizzle in olive oil then roast at 180°C for 20 minutes.

  3. While baking the sweet potato, finely chop the leek (as you would an onion) and gently fry in a drizzle of olive oil.

  4. Once the leeks have softened add 3 minced cloves of garlic and fry for a further 1 minute.

  5. Add the sage, cumin, coriander, fennel, salt and pepper to the pan.

  6. Chop the Cavolo Nero then add to the pan and gently heat for a further 5 minutes.

  7. If using ready-rolled pastry, add to a large tart dish with a removable base and prod the base with a fork 3-4 times to prevent the dreaded soggy bottom.

  8. Place a sheet of baking parchment with baking beads (or dry rice will do) on top of the tart then pop the tart in the oven for a blind bake for 15 minutes.

  9. Take out of the oven, remove the baking beads and parchment and add the leek, sweet potato and Cavolo Nero into the tart case then bake for a further 5 minutes.

  10. Take out of the oven and garnish with fresh pea shoots.

Credit: British Leeks

Aisling GilheanyComment