Sweet Potato Nut Butter Tart

Danielle Ellis

This recipe features pastry made with nut butter, filled with sweet potato, onion and spices then topped with toasted seeds. Cashew nut butter provides a really good flavour but you could substitute this with almond butter or peanut butter. You'll need to blind bake the pastry first. For the puree, a food processor or blender is suggested

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Prep Time 30

Cook Time 45

Course dinner, lunch

Cuisine vegan

Servings

Equipment

20 cm round baking tin
Baking parchment
Ceramic baking beans
Rolling pin
Blender or food processor

Ingredients

160 grams plain flour wheat or gluten free
50 grams cashew butter or other nut butter smooth not chunky
40 grams Trex or other solid vegetable fat
pinch salt
15-30 millilitres water add as needed
400 grams sweet potatoes
1 large red onion about 200 gr
1 clove garlic
5 grams cinnamon
5 grams allspice
20 grams mixed seeds eg a selection of some or all of sesame, pumpkin, sunflower, linseed, chia seed
50 millilitres olive oil for cooking and drizzling you might not need the whole 50 ml

Instructions

Filling
This can be prepared well before you assemble the final dish. Peel and slice the sweet potato. Peel the garlic clove. Place in an overproof dish. Sprinkle with the cumin, allspice and cinnamon. Drizzle with the oil. Cover with foil and cook until tender. This will take at least 30 minutes.
Meanwhile, chop the onion finely. Heat 2 tbs of oil in a saucepan and cook gently until really soft with a lid on. If it is starting to brown a lot, add some water. This will take at least 10 minutes
When the sweet potatoes and onion have cooled add to a blender or food processor and mix to a puree. Set aside.
Whilst the oven is still hot, toast the seeds. Put the seeds into a dish in a single layer and bake for about 7 minutes until golden. Set aside
Pastry
First make the pastry. Rub the Trex and nut butter into the flour and salt. Add enough water so that you can form a ball. Nut butters do vary, so the amount of water you may need to add will vary too.
Roll out to fit your 20 cm tin or ring. Gently place in the tin, pushing the pastry into the corners.
Trim the edges and place in the fridge for at least 10 minutes to firm up
Preheat your oven to 190°C
Line the uncooked pastry case with baking parchment. Add ceramic baking beans (or as I do dried beans). Cook the pastry for 10 minutes (blind bake).
After 10 minutes, take the baking parchment and beans out of the pastry case. Bake for another 5-7 minutes until it is golden brown.
Assembly
Taste the sweet potato, onion and garlic mixture and add salt and pepper to taste.
If your oven is not currently on, heat to 190°C
Fill the pastry case with the sweet potato and onion filling. You may find you have a little more mix than needed. If so, you can serve separately
Use a fork to make grooves across the top and drizzle with oil.
Put the pie in the oven to heat through for about 15 minutes. Sprinkle with the seeds before serving.