Sweet Potato Gorgonzola Tart
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour
- 100 g butter
- 100 g sour cream
- 1 egg yolk
- 400 g sweet potato (s)
- 150 g Goronzola
- 50 g walnuts
- Chives, fresh or dried
- Parsley, fresh or dried
- 200 g cream
- 3 egg (s)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- For the dough, knead the flour, butter, sour cream, egg yolk and a pinch of salt by hand or with the machine to form a firm dough. Wrap in cling film and let rest in the refrigerator for 60 minutes.
- For the filling, peel the sweet potatoes and cut into narrow sticks or roughly grate. Roughly chop the walnuts and roast them in a pan without fat. Be careful not to get too dark. Crumble or cut the Gorgonzola into pieces. Mix sweet potatoes, walnuts, gorgonzola and, if you like, parsley and / or chives in a bowl. Mix well the three eggs, the egg white from the batter, the cream, salt and pepper.
- Preheat the oven to 200 degrees (top / bottom heat). Roll out the dough and place in a greased dish. Press on an approx. 2 cm high edge. Prick the dough several times with a fork. Pre-bake for 10 minutes without filling.
- Remove the mold, spread the sweet potato and gorgonzola mixture on top and pour the cream and egg mixture evenly over it.
- Bake the tart for 30-35 minutes. Make sure the batter is golden brown and the gorgonzola is melted.
- A green salad goes well with it.
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