Sweet Potato and Almond Tart
Servings: 4 people
dough
- 250 g Flour
- 100 g Cream cheese
- 100 g Butter
- 1 Egg yolk
- 1 pinch Salt
Covering
- 1 Sweet potatoes approx. 400 g
- 2 Stems Leaf parsley, chopped
- 100 g Chopped, roasted almonds
molding
- 3 Eggs
- 50 g Gorgonzola
- Salt
- Black pepper from the mill
dough
Put all the ingredients in a bowl - cut the butter into small flakes. Process everything quickly with your hands to a smooth dough, wrap in cling film and let rest in the refrigerator for about 60 minutes.
Then roll out the dough thinly and place it in the tart pan, pulling up the edges and cutting off the excess dough and placing it in the refrigerator for another 20 minutes.
Spread the grated sweet potatoes on the batter, top with the roasted almonds and parsley.
Serving: 100g | Calories: 419kcal | Carbohydrates: 36.4g | Protein: 9.3g | Fat: 26.3g