I don’t know about you, but I love tarts. Most of all I like savoury tarts. An excellent example is this sweet potato crust Brussels sprout tart. You will love this recipe. It’s easy and quick to make. But most importantly, it tastes and looks amazing!
In this tart recipe, I combined sweet potatoes and Brussels sprouts. I used sweet potatoes to form the crust or the base of the tart. I love sweet potatoes. Hmm, I have a feeling saying it before. Of course! I say it every time I make a recipe with sweet potato. You can check it if you jump three recipes back, where I made sweet potato cakes.
In addition, you can use many different ingredients like potatoes, most of the legumes or beetroot for example to make a nice tart crust. Making a crust dough is not always a must. Replacing the dough with other ingredients, you give some nice colouring to the base. The sweet potatoes make a wonderful orange coloured thin tart base.
Furthermore, I used Brussels sprouts as the filling. Those small and green balls can taste so amazing. If you have always just boiled them, be ready to become a Brussels sprout lover after you roast them. You will taste a totally new flavour. They taste nutty, they are soft, savoury and crispy. Yes, all of this together. Sound like a perfect ingredient for a savoury tart.
Another great thing about the sweet potato crust Brussels sprout tart is, that you only need four ingredients.
This recipe asks for a small tart form (Ø 20 cm). However, you can use whatever baking form you like. The form is not that important. It will taste great either round or square. So my dears, what are you waiting for? Quickly write down the ingredients that follow, run to the groceries and start baking.
Ingredients for a sweet potato crust Brussels sprout tart:
- 1 sweet potato (middle to big)
- 400 g Brussels sprouts
- 120 g sour cream
- 1 egg (beaten)
- 1/2 a handful of basil (finely chopped)
- salt and pepper
First of all, prepare a larger pan and some hot water. Then peel the potato and cut it into 2mm thin slices. You should still be able to bend them a little. Place the potato slices in the pan, cover them with hot water and simmer for 2-3 minutes. This will make them softer and easier to bend. Then remove from the heat and take them out of the pan. I didn’t discard the water. In fact, I reused it later on in the recipe. We shouldn’t waste water.
Next, trim the Brussels sprouts by cutting off the bottom part and removing any bad outer leaves. I always put them in a big bowl with water and let them soak for a couple of minutes. You can swirl them a couple of times, to clean all the dirt off.
Build the sweet potato crust tart
In the meantime, preheat the oven to 190º C and grease the tart form with butter, coconut oil or avocado oil. Lay in the potato slices, starting in the centre, placing them one by one slightly overlapping.
Continue all the way to the form’s wall or border. Where the wall and the bottom touch, bend the potato slices. Simply push them gently with your fingers and help them get the right shape. Sprinkle with a pinch of salt and drizzle with some olive oil. Put in the oven for 10 minutes.
Furthermore, drain the Brussels sprouts and put them in the pan where the potatoes were. Reuse the same cooking water. Blancheé for about 3 minutes. Then drain and let them slightly cool down.
In a small bowl, mix the egg and finely chopped basil with sour cream until well combined. Season well and put aside. Once the 10 minutes are over, take the tart form out of the oven, pour in the sour cream mixture and nicely place the Brussels sprouts on top. Put it back in the oven and bake for 20 minutes or until golden brown.
Your sweet potato crust Brussels sprout tart is ready! Serve it either warm or cold. It is a perfect idea for lunch, brunch or supper. And why not, it is a fabulous idea for a party as well.
Enjoy!
PS:
If you like the recipe, if you make the recipe or if you have any new ideas how to improve or change it, let me know in the comments section below or alternatively share your photos and reactions with me on Instagram (@Passionspoon), Facebook or Twitter (@PassionSpoon1). Simply use the hashtag #passionspoonrecipes in your posts. I would love to see them! (wink)
