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Sweet potato tart with grilled vegetables

Serves: 6
Prep: 20
Cook: 35

    This fresh and vibrant tart will brighten up the table at any special occasion.


    • 2 sheets shortcrust pastry
    • 200g ricotta cheese
    • 2 tbs light cream
    • 1 tbs parmesan cheese, grated
    • 600g sweet potato (kumara), cooked and mashed
    • 6 slices eggplant, chargrilled and cut in half
    • 6 slices capsicum, chargrilled and cut in half
    • 100g cherry tomatoes
    • 100g yellow grape tomatoes
    • parmesan cheese, shaved (to garnish)
    • basil leaves (to garnish)


    1. Place 2 sheets of shortcrust pastry overlapping slightly on the bench, lightly roll to combine joins. Spray a 24cm round tart tin and line with pastry, trim and prick the base. Cover with baking paper filled with pastry weights or rice. Cook in a moderate oven, 180°C for 15 minutes. Remove the paper and weights and bake for a further 5-10 minutes or until golden.
    2. Mix ricotta, cream and parmesan to make ricotta mix. Line the tart with sweet potato (kumara) mash and ricotta mix.
    3. Arrange eggplants and capsicum in a fan shape. Top with tomatoes and bake for a further 10 minutes or until heated through.
      Serve garnished with basil and shaved parmesan.


    • Crumbled feta cheese would also make a nice topping to this recipe.

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