Modified from an Ottolenghi recipe:
- 1 sheet puff pastry
- 100g fetta (cows, sheeps or goats)
- 2 sweet potatoes from garden (or enough to fit the dish/cover the sheet of puff pastry), sliced and cooked (either roasted, boiled, steamed until just tender). Can also add carrot or regular potato - also cooked til tender. Optional: caramelised onions, cherry tomatoes
- rosemary and/or oregano from garden
- 2 tbs butterscotch sauce (I had some left over from sticky date pudding - roughly 1tbs butter, 1 tbs cream, 1-2 tbs of brown sugar, heated til just combined and syrupy)
Line dish (roughly size of sheet of puff pastry) with baking paper. Smear paper with 1 tbs of butterscotch sauce on base. Arrange cooked SP into base and coat with rest of sauce and add herbs. (Can put caramelised onions etc in spaces). Cover with crumbed fetta evenly. Cover with sheet of puff pastry and prick multiple times with a fork. Bake at 180 degrees celsius until golden (about 15-20 mins). Take out of oven. Rest 5 mins. Edge knife along edge of tart to make for easy lifting. Cover with plate and flip tart onto plate, SP facing up. Discard paper. ENJOY!
Unless you pour excessive amounts of butterscotch sauce, this will be a savoury dish. Great vego option