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Sweet potato tart
30 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 599
  • Fat about 30g
  • Carbohydrates about 60g
  • Protein about 17g
This is needed
This is needed for 4 people
  • 40 g basil leaves
  • 70 g pine nuts or cedar nuts
  • 20 g dried tomatoes in oil, drained
  • 2 tsp olive oil
  • 1 tbsp lime juice, freshly squeezed
  • 1 pinch salt, iodized
  • a little pepper, ground
  • 2 sweet potato
  • 1 potatoes
  • 2 carrots
  • 1 tbsp turmeric
  • 200 g silken tofu
  • a little sesame seeds
  • a little oil or grease for the tin
  • 1 pinch salt, iodized
  • a little pepper, ground
  • 1 spelt pastry dough, rolled into a circle
  • One springform pan (22-26 cm in diameter)
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And that's how it's done
And that's how it's done
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.
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.