Sweet Potato and Leek Tart

Sweet Potato and Leek Tart is a mouth-watering dish that can be served as a starter or as a main course. It is an easy-to-make recipe that has a perfect balance of flavors and textures. 

The combination of sweet potatoes and leeks gives this tart a unique taste that will surely impress your guests. 

This recipe is ideal for those who are looking for a healthy and delicious meal.

Sweet potatoes are one of the most versatile vegetables that can be used in a variety of dishes. They are a great source of vitamins and minerals such as vitamin A, vitamin C, potassium, and fiber. Leeks, on the other hand, are a member of the onion family and have a delicate flavor. They are also a good source of vitamin C, vitamin K, and fiber.

This Sweet Potato and Leek Tart is a great recipe for those who are looking for a vegetarian or vegan option. It is also gluten-free, making it a great option for those who have gluten intolerance. This dish can be served warm or at room temperature, making it a great option for potlucks, picnics, or family gatherings.

Ingredients:

For the crust:
1 1/2 cups of gluten-free flour
1/2 teaspoon of salt
1/2 teaspoon of sugar
1/2 cup of cold unsalted butter, cut into cubes
1/4 cup of ice-cold water
For the filling:
2 medium-sized sweet potatoes, peeled and thinly sliced
2 leeks, washed and thinly sliced
2 tablespoons of olive oil
1 teaspoon of dried thyme
Salt and pepper to taste
1/2 cup of coconut cream
2 eggs

Preparation:

1. Preheat the oven to 375°F (190°C).

2. In a large mixing bowl, whisk together the gluten-free flour, salt, and sugar. Add the cold unsalted butter and mix with your hands until the mixture is crumbly.

3. Add the ice-cold water and mix until the dough comes together. Flatten the dough into a disk, wrap it in plastic wrap and refrigerate for 30 minutes.

4. In the meantime, prepare the filling. In a large skillet, heat the olive oil over medium heat. Add the sliced leeks and cook until they are soft and translucent, about 5-7 minutes.

5. Add the sliced sweet potatoes, dried thyme, salt, and pepper to the skillet. Cook for another 5-7 minutes, or until the sweet potatoes are slightly tender.

6. In a separate mixing bowl, whisk together the coconut cream and eggs. Season with salt and pepper to taste.

7. Take the chilled dough out of the refrigerator and roll it out on a floured surface. Transfer the dough to a 9-inch tart pan with a removable bottom.

8. Pour the sweet potato and leek mixture into the tart pan. Spread it evenly.

9. Pour the coconut cream and egg mixture over the sweet potato and leek mixture.

10. Bake for 35-40 minutes or until the filling is set and the crust is golden brown.

11. Let the tart cool for a few minutes before serving.

FAQ:

Can I use regular flour instead of gluten-free flour?
Yes, you can use regular flour if you are not gluten intolerant.
Can I substitute the sweet potatoes with regular potatoes?
Yes, you can use regular potatoes, but the taste and texture may differ slightly.
Can I make this recipe ahead of time?
Yes, you can make this recipe ahead of time and reheat it in the oven before serving.