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How to make Sweet potato & apple tart

Yield = 6
Prep time: 0:15
Cook time: 0:30
Total time: 0:45

Ingredients

  • 1 sheet (25cm x 25cm) frozen ready rolled puff pastry, thawed
  • 300g fresh ricotta
  • Large pinch ground cinnamon
  • 150g sweet potato, peeled, cut into 5mm-thick slices
  • 1 small pink lady apple, cut into 5mm-thick slices
  • 20g butter, melted
  • 1 tablespoon brown sugar
  • 2 teaspoons fresh rosemary leaves

Method

  • Step 1 Preheat oven to 200°C. Line a baking tray with some non-stick baking paper.
  • Step 2 Cut a 2cm border around the edge of the pastry, only cutting halfway through. Transfer the pastry to the baking tray.
  • Step 3 Combine the ricotta and cinnamon until smooth. Spread with the ricotta, within the 2cm border.
  • Step 4 Arrange the sweet potato and apple over the ricotta. Brush with the melted butter and sprinkle with the brown sugar. Scatter over the rosemary.
  • Step 5 Bake for 30 minutes until golden. Serve warm.