Preparation time: 30 minutes
Cooking time: 25 minutes
Total time: approximately 1 hour
Servings: 6 to 8
Ingredients:
2 large leeks
2 medium sweet potatoes
150g cavolo nero (around four stalks)
3 cloves garlic
1 sheet shortcrust pastry (homemade or shop bought, no judgement here!)
Pea shoots to garnish
Spices
1 tsp cumin
1tsp sage
½ tsp ground coriander
½ tsp fennel seeds
Large pinch salt & pepper
Method:
Preheat the oven to 180ºC
Chop the sweet potato into roughly 4cm cubes, drizzle in olive oil then roast at 180°C for 20 minutes
While the sweet potato is baking, finely chop the leek (as you would an onion) and gently fry in a drizzle of olive oil
Once the leeks have softened add 3 minced cloves or garlic and fry for a further 1 minute
Add the sage, cumin, coriander, fennel, salt and pepper to the pan
Chop the Cavolo Nero then add to the pan and gently heat for a further 5 minutes
If using ready rolled pastry, add to a large tart dish with a removable base and prod the base with a fork 3-4 times to prevent the dreaded soggy bottom
Place a sheet of baking parchment with baking beads (or dry rice will do) on top of the tart then pop the tart in the oven for a blind bake for 15 minutes
Take out of the oven, remove the baking beads and parchment and add the leek, sweet potato and Cavolo Nero into the tart case then bake for a further 5 minutes
Take out of the oven and garnish with fresh pea shoots. I also topped the tart with harissa, however this is completely optional