Easy Sweet Potato and Fig Tart

This recipe is a real summertime favourite. It is made with COMTE cheese, the best French gruyere, a mature, yet highly palatable cheese. The rich flavour works wonderfully in this tart with soft sweet potato and delicate figs. Its the perfect summery picnic dish, made with spelt pastry and a lighter creme fraiche filling.

For the pastry

  • 150g white spelt flour, plus extra for dusting
  • 1/2 teaspoon fine sea salt
  • 75g organic unsalted butter, plus extra for greasing
  • 30g walnuts, bashed to a fine crumb

For the Filling

  • 4 large eggs
  • 100ml whole milk
  • 150g creme fraiche
  • 1 teaspoon dijon mustard
  • 2 small sweet potato (approx 300-400g weight)
  • 3 small, ripe figs
  • 100g comte cheese
  • 4-5 sprigs fresh thyme
  • 3/4 tsp sea salt and freshly ground black pepper

For the pastry

Place the walnuts and half the flour in a food processor and blitz until fine. Add the processed mixture to a bowl with the flour and salt. Rub in the butter until you achieve a breadcrumb texture. Add enough cold water to make the mixture come together to form a firm dough, and then rest it in the fridge for 30 minutes.
Roll out the pastry on a lightly floured surface and line a 22cm/8½inch well-buttered quiche dish. Place the pastry gently into the dish and chill in the freezer for a further 10 minutes whilst you preheat the oven to 180 degrees/Gas 4.
Remove the pastry case from the freezer and line the base of the pastry with baking parchment and then fill it with baking beans. Place the quiche in the dish on a baking tray and bake blind for 20 minutes. Remove the beans and parchment and return to the oven for another five minutes to cook the base.

For the Filling

Meanwhile, peel and chop the sweet potato into 1-inch sized cubes. Place in a baking tray and toss with olive oil, half the thyme and a pinch of salt. Place the tray in the oven to cook for 15-20 minutes, or until the sweet potatoes are cooked through. You can do this whilst the pastry is in the oven.

Once the base of the quiche is cooked, place the sweet potato cubes and cheese in the bottom. Whisk together the creme fraiche, milk, eggs and mustard. Season generously with a couple of pinches of sea salt and a good grinding of black pepper. Pour the egg mixture over the top. Slice the figs into quarters and place on top of the quiche. Scatter over the remaining thyme leaves and return the quiche back to the oven.

Cook for 30-35 minutes, or until the filling is just set.
Leave to cool slightly, for 10 minutes. before serving,

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