I saw this recipe whilst flicking through the December issue of Delicious Magazine a couple of weeks ago and decided to make it for my party last week. I had so much food prepared for the party I didn’t actually think this would get eaten so I left it whole on the table thinking I could put it in the freezer if it didn’t get touched. How wrong I was! The whole thing was demolished! I only got a taste at the end of the night and it really was delicious. The tangy taste of the goats cheese cuts through the richness of the cream and the smokiness of the chorizo to create a party for the mouth!
Ingredients (Serves 4-6)
375g shortcrust pastry
Plain flour for dusting
400g sweet potatoes, cut into 1cm pieces
350g about 3) carrots, cut into 1cm pieces
1 tsp ground cumin
1 tbsp olive oil
2 medium free-range eggs, beaten
150ml double cream
100g chorizo, chopped
80g goat’s cheese, crumbled
Preheat the oven to 20C/fan180C/gas 6.
Roll out pastry on a lightly floured surface to 3mm thick. Line a 4cm deep, 22cm round tart tin with the pastry.
Trim the edges, prick the base with a fork then cover with baking paper and fill with baking beans or rice. Chill in the fridge for 10 minutes.
Put the sweet potatoes and carrots on a baking tray, sprinkle with the ground cumin and drizzle with olive oil and toss. Season then arrange in an even layer.
Put the tray of vegetables and the pastry case in the oven and cook for 10 minutes.
Remove the baking beans/rice from the tart tin and return to the oven and bake the pastry case and vegetables for a further 10 minutes until the pastry is golden and the vegetables are tender.
Allow the vegetables to cool slightly then mash half.
Whisk the eggs and cream then fold through the vegetables.
Season then pour into the pastry case.
Sprinkle the chorizo and the goats cheese over the sweet potato and egg mixture.
Place on a baking sheet and bake for 20 minutes or until the filling has set.
Cool for 5 minutes and serve with a salad.
You could also use butternut squash and feta for a change.