Sweet Potato, California Prune and Red Onion Puff Pastry Tart
Makes: 4-6Prep Time: 25-30 minutesCook Time: 15 minutes
- 375g ready rolled puff pastry
- 1 egg
- 10g black sesame seeds
- 3 sweet potatoes
- 2 red onions
- 15ml red wine vinegar
- 150g California Prunes
- 1 handful fresh parsley
- 1 handful fresh coriander
- 1 handful fresh mint
- 60g miso paste
- 1 tsp chipotle chilli flakes
- Preheat the oven to 170°C (fan).
- Unroll the pastry onto a lightly floured surface and roll out even further to about half the thickness of a pound coin.
- Using a 12-inch round tin and knife cut out a large circle of pastry. Then using another slightly smaller round tin score another round circle around the inside of the pastry (as if you were making a vol-au-vent).
- Score the inner circle of the pastry and then brush the whole top with the egg wash and sprinkle with sesame seeds.
- Place on a tray in the oven for about 15 minutes or until nicely brown and crisp.
- Meanwhile, prepare the sweet potatoes. Peel and cut into equally sized chunks and sweat down in a pan with a little oil and seasoning.
- Next, peel and finely slice the red onion, then place in a bowl with the vinegar to pickle.
- Chop the California Prunes in half, then remove the stalks and roughly chop the fresh herbs.
- Add the miso paste to the sweet potato and continue to cook until nicely caramelised.
- Place half of the miso glazed sweet potato into a blender with the chilli flakes and a splash more olive oil and blend until smooth.
- Drain the vinegar off the slices of onion and add the pickled onion into the pan with the sweet potato and chopped California Prunes.
- Spread the pureed sweet potato around the middle of the puff pastry base. Mix the chopped herbs through the sweet potato chunks and place on top of the pureed sweet potato.
- Serve immediately while still hot.