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Winter vegetable tarts with crispy sage recipe
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Flaky pastry pies filled with creamy ricotta, sour cream, sweet potato, and beetroot - perfect for any occasion!
Ingredients:
  • 100g reduced-fat fresh ricotta, crumbled
  • 37.60 gm light sour cream
  • 2 green onions, finely chopped
  • 2 tsp chopped fresh thyme leaves
  • 1 garlic clove, crushed
  • 125.00 ml finely grated parmesan
  • 1 small orange sweet potato, peeled, very thinly sliced
  • 2 small purple sweet potatoes, peeled, very thinly sliced
  • 56.88 gm extra virgin olive oil
  • 2 small beetroot, peeled, very thinly sliced
  • 4 sheets frozen reduced-fat shortcrust pastry, partially thawed
  • 1 egg, lightly beaten
  • 62.50 ml fresh sage leaves
  • 40.00 ml pistachio kernels, finely chopped
  • 40g baby rocket
  • 1 red-skinned apple, cored, cut into matchsticks
  • 21.00 gm lemon juice
Instructions:
  • In a bowl, mix together ricotta, sour cream, onion, thyme leaves, garlic, and half of the parmesan. Season with salt and pepper. In another bowl, coat sweet potato slices with 2 teaspoons of oil, salt, and pepper. Toss to combine. Repeat the same process with beetroot and 2 teaspoons of oil in a separate bowl.
  • Prepare two large baking trays by lining them with baking paper. Use an 18.5cm plate to cut one round from each pastry sheet. Arrange the pastry rounds on the trays. Spread one-quarter of the ricotta mixture on each pastry round, leaving a 2cm border. Create a spiral pattern by alternating sweet potato and beetroot slices over the ricotta. Fold and pleat the pastry border around the filling, referring to the picture as needed. Brush the pastry edge with egg and sprinkle the tarts with the remaining parmesan. Refrigerate for 15 minutes before baking.
  • Preheat oven to 220C/200C fan-forced. Bake tarts for 15 minutes. Lower the oven temperature to 180°C/160°C fan-forced and continue baking for 10 more minutes until vegetables are tender. Sprinkle sage and pistachios over the tarts and bake for an additional 5 minutes until the pastry is golden brown. Enjoy!
  • Combine rocket, apple, lemon juice, and the remaining oil in a bowl. Toss well to mix. Serve the tarts with the rocket salad on the side.

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