Amy's Sweet Potato and Ricotta Tarts .
Amy's Sweet Potato and Ricotta Tarts .

Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, amy's sweet potato and ricotta tarts .. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

COMBINE ricotta and eggs in a mixing bowl. COMBINE sweet potato wth the olive oil and cover the top of the tart loosely. It will seem like a lot but the sweet potato will collapse as it cooks.

Amy's Sweet Potato and Ricotta Tarts . is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Amy's Sweet Potato and Ricotta Tarts . is something that I have loved my entire life.

To get started with this recipe, we must first prepare a few components. You can have amy's sweet potato and ricotta tarts . using 10 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Amy's Sweet Potato and Ricotta Tarts .:
  1. Make ready 400 grams sweet potatoes
  2. Make ready 1 olive oil
  3. Prepare 2 sheets puff pastry
  4. Take 3 pieces short crust bacon
  5. Prepare 3 eggs
  6. Prepare 1/2 cup cream
  7. Get 250 grams ricotta or feta cheese
  8. Take 2 tbsp chopped chives
  9. Get 1 salt
  10. Make ready 1 cracked black pepper

Season with salt, pepper, and cajun seasoning and form into tots. Prick the potatoes with a sharp knife and place on a baking sheet. So many feel-good ingredients and oh-so-good. A gluten free combination of organic beans, grains and greens is mixed with organic kale and chard, golden fire roasted sweet potatoes, tofu and roasted pumpkin seeds.

Steps to make Amy's Sweet Potato and Ricotta Tarts .:
  1. Preheat oven to 180°C / 360°F and line an oven tray with baking paper and lightly drizzle with olive oil .
  2. Peel the sweet Potatoes and cut them into bite size pieces then place them onto paper lined oven tray and then drizzle them with olive oil and season well with cracked sea salt and cracked black pepper and place tray into the Preheated oven and bake for 30 minutes until golden , remove from heat and leave to cool .
  3. Cut the bacon into very small pieces and place some oil in a fry pan , once heated add the prepared bacon to the pan and cook for about 5 minutes until lightly browned , remove from the pan and leave to cool and drain of any oil .
  4. lightly oil a pie or flan tin with oil then lay the pastry over dish and gently push pastry into place in the dish , cut a little of the excess pastry off if any but leaving a little hanging over the sides . prick base with a fork all round and line with baking paper and fill paper with rice or beans to stop the center from rising . place in Preheated oven and bake for 10-15 minutes until lightly golden , remove from heat and leave to cool slightly .
  5. In a bowl whisk the eggs then add the cream and whisk together now add the bacon , chives and 3/4 of the crumbled cheese and mix well to combine all .
  6. Fill precooked pastry shell with the precooked sweet potatoes all through the bottom then pour the egg mixture over and into the sweet potato filled tart shells and top with the rest of the crumbled cheese and place in Preheat oven and bake for 25-30 minutes until golden and puffed . serve hot with fresh salad leaves . enjoy . :-) .

Learn more In a large bowl, mix together the ricotta cheese, cottage cheese, sweet potato puree, minced garlic, salt and wilted spinach. Line the pan with the pastry, coating between each layer with cooking spray or butter. Fill with the mixture of spinach, sweet potato, ricotta and dill. Whisk together milk, eggs, and garlic and pour over the filling. Brush each sheet of filo pastry with the melted butter.

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