Sweet potato filo tart with fennel, coriander and chilli relish
Posted On January 23, 2020 By Kathryn
This is an impressive looking autumnal tart that is super easy to make. Don’t be tempted to skip the step where you cook the tart on a hot baking tray. This is really important to ensure a crispy base.
Photography by Catherine Frawley
If you like tarts, you may like these recipes : Filo quiches with asparagus, dolcelatte, lemon and pine nuts or these Halloumi, spinach and pomegranate puff pastry parcels
6 sheets of filo pastry
15g butter, melted
1 red onion, thinly sliced
3 sprigs of thyme, leaves picked
3 small sweet potatoes, peeled and sliced thinly lengthways
200ml freshly squeezed orange juice
120ml double cream
100g creme fraiche
3 medium eggs
large pinch of saffron
salt and pepper
100g fennel, finely chopped
20g coriander, finely chopped
1 red chilli, finely chopped
30ml olive oil
30ml freshly squeezed orange juice
15ml cider vinegar
salt and pepper
- Preheat the oven to 180’C and put a large baking try on the middle shelf to get hot. Grease a 24cm round, loose bottomed tart tin and dust with a little flour. Brush each pastry sheet with the melted butter and carefully line the tin, layering the pastry as you go and making sure there are no gaps anywhere. Set aside.
- Sauté the onions and thyme in a little olive oil for a few minutes only. Add the sweet potatoes and orange juice. Place a lid on the pot and simmer for 5 minutes. Remove the lid and simmer for another five minutes. Turn off the heat and carefully transfer the sweet potatoes to a plate to cool slightly.
- Soak the saffron in 1 tbsp boiling hot water. In a jug, whisk together the cream, creme fraiche, eggs, saffron water and the juice left over from cooking the sweet potatoes. Mix well and season.
- Arrange the sweet potatoes in the tart case and pour in the custard. Bake on the hot tray for about 30-40 minutes.
- To make the relish simply mix the ingredients together and season.
- When the tart is ready, serve topped with the relish.