Sweet Potato Crust Spinach Tart
Preheat oven to 180ºC.
Heat olive oil in a pan and add some of the sweet potatoes. Fry until tender. Remove and place on a paper towel to absorb the excess oil and repeat enough times to cook all of them.
To the same pan, add the onions and garlic and sauté. Use extra olive oil if needed.
Add in the greens and cook until wilted. Transfer to a cutting board and finely chop.
Place the chopped, cooked greens in a medium bowl.
Add the remaining ingredients and stir.
Line a spring form pan with the cooked sweet potato, ensuring the base and sides are fully covered.
Pour in spinach mixture.
Place in the oven and bake for 35 minutes.
- 3 tbsp olive oil
- 4 sweet potatoes, peeled and sliced lengthways, thinly
- 2 garlic cloves, crushed
- 1/2 onion, crushed
- 125g feta cheese
- 1/2 natural yoghurt
- 2 beaten eggs
- 150g fresh greens (baby kale, spinach, arugula)