Sweet potato tart

Total time: 1hr
Preparation Time: 30m

For 4 people


Lauren - vegan kitchen

Nutritional Information

Contains 599 Kcal, 17g Protein, 60g Carbohydrates, 30g Fat


  • Pesto
  • 40 g basil leaves
  • 70 g pine nuts or cedar nuts
  • 2 tsp olive oil
  • 20 g dried tomatoes in oil, drained
  • 1 tbsp lime juice, freshly squeezed
  • 1 pinch salt, iodized
  • a little pepper, ground
  • Tart
  • 2 sweet potato
  • 1 potatoes
  • 2 carrots
  • a little oil or grease for the tin
  • 1 tbsp turmeric
  • 200 g silken tofu
  • 1 spelt pastry dough, rolled into a circle
  • 1 pinch salt, iodized
  • a little sesame seeds
  • a little pepper, ground
  • Utensils
  • One springform pan (22-26 cm in diameter)

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  • Pesto

    To make the pesto, blitz all the ingredients apart from the salt and pepper in a food processor or mixer. Season with salt and pepper. Set aside the pesto.
  • Tart

    Preheat the oven to 180°C fan. Slice the sweet potatoes and potatoes. Roughly wash the carrots but do not peel, cut into long, wide strips. Using a steamer basket, cook the vegetables over boiling water for 10 mins., rinse in cold water. Line a greased cake tin with the spelt pastry. Prick the base evenly with a fork. Brush the edges with pesto and roll inwards. Bake the pastry base in a preheated oven for 10 mins., allow to cool. Using a handheld blender, puree the silken tofu, turmeric and salt. Cover the pastry base with the remainder of the pesto and the steamed vegetables. Top with the silken tofu mixture and bake for 15 mins. Remove the tart from the oven, sprinkle with sesame seeds and pepper, bake for a further 5 mins.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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