Roasted Pepper and Onion Tart Recipe with Sweet Potato Base from the Eat Smart Cookbook
This tart recipe is a great one to make ahead. When I’m busy I often find it hard to make lunch from scratch, so I sometimes make it the night before so I know I will have something wholesome, filling and tasty ready and won’t end up buying something less nutritious on the go.
– olive oil
– 2 red onions, peeled and each cut into 8 wedges
– 3 red or yellow peppers, deseeded and sliced
Sweet Potato Tart Base
– 1 small sweet potato
– (200g), peeled
– 150g (1 cup) spelt flour, plus extra for dusting
– 150g (1 cup) whole-wheat flour
– 60ml (¼ cup) olive oil
– Pink Himalayan salt or sea salt
Brazil nut pesto
– 2 garlic cloves, peeled
– 225g (1½ cups)
– Unsalted raw Brazil nuts
– 3 large handfuls of fresh basil leaves
– 3 large handfuls of spinach
– 3 tbsp apple cider vinegar
– 100ml ( cup) extra-virgin olive oil
1. Preheat the oven to 180ºC/350ºF/gas 4. Grease a 20 x 25cm shallow baking tin with olive oil.
2. Place the onion wedges and pepper slices in a roasting tray, drizzle with olive oil and roast in the hot oven for 40 minutes until cooked through and browned, tossing occasionally.
3. To make the base, chop the sweet potato into chunks and steam for 15 minutes and allow to cool.
4. Mix together the flours and a pinch of salt, then stir in the olive oil and 60ml (¼ cup) water. 5. Mash the sweet potato and use your hands to fully combine into the mixture.
6. Flour a surface and roll out the dough to cover the base of the tin. Roll it over the tin and gently press the outer edges and corners. Use a knife to scrape away the excess from the edges.
7. Add greaseproof paper and baking beans and bake for 15 minutes.
8. Make the pesto by adding all the pesto ingredients except 25g of the Brazil nuts to a food processor and blending for 1-2 minutes or until smooth.
9. Remove the paper and baking beans after 15 minutes, then return the tart case to the oven for a further 5 minutes.
10. Remove from the oven and generously spread the pesto on top of the base.
11. Add the roasted veg, chop and sprinkle over the reserved Brazil nuts and bake for a further 5-7 minutes until golden and cooked through. Serve hot or cold with a lovely green salad.
Niomi Smart’s passion is healthy food and her most popular YouTube video series, What I Eat in a Day, inspires a global audience of millions to look, live and feel better. Now, for the first time, she has compiled all of her favourite recipes into a cookbook to show you the smart way to eat.
Already an online phenomenon, Niomi creates recipes for anyone who wants to feel amazing from the inside out, covering: breakfasts, lunches, dinners, desserts, snacks, baked treats and drinks, she offers a really easy way to eat delicious, healthy food at every mealtime.
Eat Smart by Niomi Smart is available to buy here.