Sweet Potato-Taktouka Tart
Vivid and colorful, this quiche will stand out at your next brunch or as a main course for dinner. The tart is very easy to make and tastes rich, although it doesn't include heavy cream or a great deal of cheese. The sliced sweet potato stands in for a crust. If you don't have a mandoline or a thin slicing blade, you can use grated sweet potato just as successfully.
Servings: 8 people
- 1 large sweet potato for the crust, sliced thin or grated
- 1 tablespoon olive oil
- 3 large eggs
- 1 1/2 cups ricotta cheese, divided
- 1 teaspoon sea salt
- Freshly ground pepper
- 1/4 teaspoon Spanish pimentón (smoked paprika)
- 1 1/2 cups taktouka
- Preheat the oven to 350°F.
- Put the sweet potato slices (or grated sweet potato) in a bowl and marinate in a tablespoon of olive oil and a pinch of salt and pepper, for 5-10 minutes. This helps soften the potato so it is easier to work with.
- Arrange the sliced or grated sweet potato in a quiche or pie dish, spreading out on the entire bottom of the dish and up the side, then bake in the oven for 15 minutes.
- Meanwhile, make the tart filling.
- In a medium bowl, mix the eggs, 1 cup ricotta, spices, salt, and pepper until well blended. Then add the taktouka and blend together.
- Pour the filling over the sweet potato "crust," dot the top with the remaining 1/2 cup of ricotta cheese, and bake for 30 more minutes, or until all the filling is solid all the way through.
- The tart can be flipped onto a serving plate, revealing the vibrant sweet potato crust or served warm in the baking dish with more taktouka on the side. Makes a great leftover for breakfast!