SWEET POTATO TART

Sweet potatoes are rich in fibre, high in vitamins A and E and contain no fat. They are incredibly versatile and can be used from breakfast to snacking, right through to desserts. Here is the perfect prep-ahead lunch recipe idea for you. Delicious hot and cold, this tart is perfect served with a salad. 

Ingredients (serves 4):
- 2 American sweet potatoes
- 1 puff pastry to roll
- 2 eggs
- 30 cl single cream of choice (I used single soya cream)
- 2 tbsp grated cheese of choice (I used Gruyere)
- 1 tsp Herbes de Provence
- Salt & pepper to taste

Method:
1- Peel and cut the sweet potatoes lengthwise. Then cut them into thin strips.
2- Blanch for 5 min in boiling salted water. Drain and let cool. 
3- Preheat the oven to 180 °C. Unroll the dough in the cake pan. Prick the bottom with a fork. In a bowl, whisk the eggs, cream, cheese, herbes de Provence, salt and pepper. Pour the mixture into the rolled pastry.
Starting from the edges, arrange the sweet potato strips in successive rows. Finish at the center of the tart. Cook for about 35 minutes or until the pastry is golden.