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Sweet potato and pancetta tart
Sweet potato and pancetta tart
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Prep Time:
80 minutes
Cook Time:
70 minutes
Total Time:
150 minutes
Easy foolproof pastry recipe.
Ingredients:
  • 250g kumara, peeled, cut into 2-3cm pieces
  • 70g egg
  • 80ml cream
  • 80ml milk
  • 40.00 ml grated gruyere cheese
  • Pinch of nutmeg
  • 5 flat pancetta slices or bacon rashers, rind removed, cut into 1cm-wide strips
  • 125.00 ml wild rocket leaves
  • 150g plain flour
  • 75g chilled unsalted butter, chopped
  • 60.00 ml chilled sparkling mineral water
Instructions:
  • To make the pastry, simply pulse the flour, butter, and a pinch of salt in a food processor for 10 seconds until a coarse crumb mixture forms. Slowly add the mineral water while pulsing for 1-2 minutes until a ball of dough comes together. Wrap it in plastic and chill for 1 hour.
  • Boil kumara in salted water until tender, about 15 minutes. Drain and let cool.
  • Preheat the oven to 180C. Roll out the pastry on a floured surface to about 5mm thick. Line a 20cm loose-bottomed tart pan with the pastry, trim any excess dough, and prick the base with a fork. Cover the pastry with plastic wrap to prevent sticking. Fill the lined tart pan with baking paper and uncooked rice or pastry weights. Bake for 10 minutes. Remove the paper and weights, then bake for an additional 5 minutes or until the pastry is golden and dry.
  • Preheat the oven to 190C.
  • Whisk eggs, cream, and milk until lightly mixed. Add cheese, nutmeg, and season to taste. Place pancetta and kumara in pastry case, sprinkle with rocket. Pour in the filling and bake for 30-40 minutes until firm. Serve while warm.

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