Harissa Sweet Potato Tart With Warm Green Olive Salsa
6
– 815
minutes35
minutesIngredients
375 g 375 frozen all-butter puff pastry, thawed
1 1 free-range egg, lightly whisked
1 small 1 thin (approx 250g) sweet potato, unpeeled, very finely sliced
1 small 1 thin (approx 250g) purple-skinned sweet potato, unpeeled, very finely sliced
2 Tbsp 2 extra virgin olive oil
1 Tbsp 1 tomato paste
1 clove 1 garlic, minced
1 tsp 1 harissa paste
1 tsp 1 fennel seeds
Sea-salt flakes and freshly ground pepper, to season
2 Tbsp 2 fresh oregano leaves, plus extra to serve
2 tsp 2 honey
- Green Olive Salsa
½ cup ½ pitted green Sicilian olives, thinly sliced
2 Tbsp 2 extra virgin olive oil
1 Tbsp 1 baby capers, roughly chopped
1 Tbsp 1 roughly chopped flat-leaf parsley leaves
Finely grated zest and juice of ½ lemon
Method
- Preheat oven to 200°C.
- Place rolled-out pastry on a large sheet of baking paper.
- Use a knife to mark a 2cm border around the pastry edge, being careful not to cut all the way through. Brush border with egg. Transfer to a large baking tray and bake for 10 minutes. Remove pastry and set aside for 2 minutes. Use the back of a large spoon to squash the puffed centre of the pastry down to deflate. It’s okay that the pastry will be flaky.
- Place potatoes in a large bowl. Add oil, tomato paste, garlic, harissa and fennel seeds and toss well. Season and stir in oregano.
- Arrange potato, in 4 rows, lengthways and slightly overlapping. (We arranged the potatoes by colour but you can mix them up if preferred.) Bake for 20 minutes. Drizzle honey over the sweet potato and return to the oven for a further 5 minutes or until golden.
- Meanwhile, to make warm green olive salsa, place all ingredients into a medium frypan. Cook, stirring for 2 minutes or until warmed through.
- Transfer tart to a serving board. Spoon over a little salsa, scatter with extra oregano and serve.
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