John Myers
Ingredients for 4 servings:
- 100 g leek
- 100 g carrot(s)
- 100 g cauliflower
- 400 g sweet potatoes
- 400 g potato(s), waxy
- 50 g margarine
- 1 piece(s) ginger, fresh, approx. 30 g
- olive oil
- salt and pepper
- nutmeg
- Margarine or oil for the mold
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
Preheat the oven to 200°C. Wash the vegetables. Cut the leek into thin strips. Peel the carrots and remove the stems from the cauliflower. Coarsely grate the carrots and cauliflower. Peel and grate the ginger. Heat a little olive oil in a wide pan and sauté the leek, carrots, and cauliflower for 5 minutes over medium heat. Stir in the ginger and season with salt, pepper, and nutmeg. Allow the cooking liquid to evaporate, otherwise the tart will not be crispy. Wash and peel the sweet potatoes and potatoes, and cut into thin slices. Grease a springform pan. Line the pan with half of the potato and sweet potato slices, overlapping each other. Line the edges with the slices as well. Sprinkle with salt and pepper. Pour the vegetable filling into the pan, smooth it down, and then cover with the remaining potato and sweet potato slices. Season the tart again and top with the margarine flakes. Bake in the oven at 180°C (center, fan assisted) for about 50 minutes. The tart should be a lovely golden brown. Variation: Use 200g of sliced oyster mushrooms instead of the cauliflower.
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