Sweet potato tart

Sweet potato tart

Total: 1 hr | Active: 30 Min.
vegan, lactose-free
Nutritional value / people: 599 kcal
, Fat: 30 g
, Carbohydrate: 60 g
, Protein: 17 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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40 g basil leaves
70 g pine nuts or cedar nuts
2 tsp olive oil
20 g dried tomatoes in oil, drained
1 tbsp lime juice, freshly squeezed
1 pinch salt, iodized
a little pepper, ground


2 sweet potatoes
1 potato
2 carrots
a little oil or grease for the tin
1 spelt pastry dough, rolled into a circle
200 g silken tofu
1 tbsp turmeric
1 pinch salt, iodized
a little sesame seeds
a little pepper, ground
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One springform pan (22-26 cm in diameter)

How it's done

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To make the pesto, blitz all the ingredients apart from the salt and pepper in a food processor or mixer. Season with salt and pepper. Set aside the pesto.


Preheat the oven to 180 °C fan. Slice the sweet potatoes and potatoes. Roughly wash the carrots but do not peel, cut into long, wide strips. Using a steamer basket, cook the vegetables over boiling water for 10 mins., rinse in cold water. Line a greased cake tin with the spelt pastry. Prick the base evenly with a fork. Brush the edges with pesto and roll inwards. Bake the pastry base in a preheated oven for 10 mins., allow to cool. Using a handheld blender, puree the silken tofu, turmeric and salt. Cover the pastry base with the remainder of the pesto and the steamed vegetables. Top with the silken tofu mixture and bake for 15 mins. Remove the tart from the oven, sprinkle with sesame seeds and pepper, bake for a further 5 mins.


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