Sweet Potato and Bacon Tart

This Sweet Potato and Bacon Tart is everything you need when Spring hits -- fresh spring vegetables, comforting pastry, fluffy egg and salty bacon.

5 from 2 votes

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Course: Main Course

Cuisine: French

Keyword: Sweet Potato and Bacon Tart

Total Time: 30

Servings:

Equipment

Baking tray 20cm x 30cm
Oven
Whisk
Frying pan
Stovetop

Ingredients

2 sheets puff pastry
1 sweet potato small
½ red onion
6 eggs
1 cup Greek yoghurt
1 teaspoon nutmeg
1 teaspoon garlic granules
200 g diced bacon
½ cup baby peas
100 g feta
½ bunch coriander
1 tablespoon olive oil
1 lemon
Salt and pepper

Instructions

Preheat your oven to 220 C and oil or line a baking tray with baking paper and puff pastry.
2 sheets puff pastry
Peel sweet potato, slice into quarters lengthwise then slice into half cm slices. Peel onion and slice into wedges as thin as you can.
1 sweet potato, ½ red onion
Whisk together eggs, Greek yoghurt, nutmeg, garlic granules and half a teaspoon of salt (opt).
6 eggs, 1 cup Greek yoghurt, 1 teaspoon nutmeg, 1 teaspoon garlic granules
Heat a frying pan on high. Cook bacon, stirring occasionally, until just browned. Meanwhile, continue to the next step.
200 g diced bacon
Evenly spread sweet potato, peas, and red onion over pastry.
1 sweet potato, ½ red onion, ½ cup baby peas
Pour over egg mixture, crumble over feta cheese, sprinkle over the bacon. Fold over any pastry overhang and put in the oven for 22 minutes.
TIP: Don’t worry if the egg doesn’t go all the way to the edge of the tray. Use your spatula to gently spread it. Don’t overfill your tray - the egg will puff up.
100 g feta
While the tart is in the oven, roughly chop coriander. Drizzle over olive oil, lemon juice, salt and pepper and toss.
½ bunch coriander, 1 tablespoon olive oil, 1 lemon, Salt and pepper
Serve the tart topped with heaped chopped lemony coriander for adults, and chopped into pieces for little ones.

Nutrition