This sweet potato leek tart is packed with flavor and nutrients. The perfect healthy lunch or dinner.
I heart sweet potatoes. Big time.
As you know, we have not been able to get enough of cooking with pumpkins since we started this blog. It wasn’t just a Fall fling either. It is the long-term, real deal, forever love as you can see if you go the search bar and type in “pumpkin”. 4 pages of recipes show up!
Here are a couple of tasty, pumpkin filled examples we made for you in the past year : Pumpkin Calzone with Broccoli, Mozzarella and Ricotta, Pumpkin Mushroom Bowls + Brown Rice, Honey Pumpkin Madeleines and Pumpkin Goat Cheese Quiche! Phew, that’s a lot of pumpkin recipes. We just really love this nutrient packed ingredient.
We decided to change things up a little bit and focus on sweet potato for a while (shhh, don’t tell pumpkin). It is similar but different, equally healthy and packed full of vitamins as well. It is a beautiful, versatile ingredient that is a gorgeous base for several things we’re cooking in our Parisian kitchen at the moment.
We also love leeks. I think this ingredient is often underrated which is a shame. It is delicious, nutritious and adds a beautiful flavor punch to soups, quiches, pasta dishes and more. I also love when we go market shopping and we pick our leeks. Hugo always carries them under his arm, the long stalks sticking out of the brown paper bag and in that moment he looks so handsomely French. It makes me smile every time. Another reason I love to make this sweet potato leek tart often.
We combined two of our favorite ingredients here to bring you this sweet potato leek tart. The most important part of this recipe is choosing organic ingredients. You need good quality veggies so that you can enjoy the flavors of the sweet potato and leeks. Then just chop everything up and mix with the cream and spices. Pour everything into a puff pastry and bake. Your home will fill with the scent of Provence and if that doesn’t make you want to get on the next plane and fly to France then I don’t know what will!
- 1 big sweet potato (cubed)
- 2 leeks (sliced)
- 1 yellow onion (thinly sliced)
- 1 clove of garlic
- 1 cup of grated emmental cheese (or your favorite cheese)
- 1 puff pastry
- Salt and pepper to taste
- Olive oil
- 1 tsp Herbes de Provence
- Cut the sweet potato into ½ inch cubes.
- Heat the olive oil in a frying pan on medium heat.
- Add the sweet potato cubes.
- Add salt, pepper and herbs.
- Cook for 15-20 minutes or until you poke a fork into the sweet potato.
- Put the sweet potato cubes in a bowl aside.
- Preheat the oven to 360°F (180°C).
- Meanwhile, add another dash of olive oil to the frying pan.
- Add the sliced onion.
- Add salt.
- Cook on medium heat for 4 - 5 minutes or until the onions are transluscent.
- Add the leeks.
- Add a little more salt, pepper and herbs.
- Leave to cook for another 5 minutes.
- Remove from heat and put aside.
- Line a tart or quiche mold with the puff pastry.
- Place baking beans on the puff pastry to keep it from rising in the oven.
- Put in the oven and bake for 10 minutes.
- Remove the puff pastry from the oven and remove the baking beans.
- Fill the pastry with the sweet potato cubes, leeks and onions.
- Add a little bit of olive oil and the grated cheese.
- Bake for 10 minutes or until the puff pastry is cooked through and the cheese is melted.
- Serve with green salad (our favorite is arugula!).
We shared this recipe on Meat Free Mondays.
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