Rosemary, Mascarpone and Sweet Potato Tart
A sweet potato tart made with a rough puff pastry base, topped with a mascarpone filling, thinly sliced strips of sweet potato and fresh rosemary.
Ingredients
190 g unsalted butter, chilled in the freezer for 15 minutes, cut to fit the feed tube
190 g plain flour
1 tsp sea salt
180 g cold water
For the sweet potato
350 g sweet potato, peeled, cut to fit the feed tube
1 Tbsp olive oil
salt, to taste
pepper, to taste
For the mascarpone mixture
90 g Emmental cheese, grated
130 g mascarpone
2-3 Tbsp milk
0.5 tsp ground black pepper
pinch ground nutmeg
To finish
1 egg, lightly beaten
poppy seeds, as needed
20 g butter, melted
4-5 sprigs fresh rosemary, destalked, roughly chopped
Instructions
STEP 1/5
Line the baking tray with parchment paper
Assemble the Food Processor bowl onto the power unit
Fit the Coarse (4 mm) Grating disc, attach the lid and ensure it is locked into place
STEP 2/5
Grate butter into the Food Processor bowl using the pusher
Remove the lid and the disc
Transfer the grated butter into a small bowl
Fit the Dough Tool to the Food Processor bowl
Using the built-in scale, weigh flour into the Food Processor bowl
Add salt into the Food Processor bowl
Transfer the grated butter into the Food Processor bowl
Attach the lid and ensure it is locked into place
Pulse until roughly combined
Mix on speed Min for 20 seconds
While the machine is running, gradually add water into the Food Processor bowl and stop the machine
Be careful not to over mix the dough
Transfer the dough to a lightly floured work surface
Bring the dough together gently with your hands
Wrap the dough in cling film
Refrigerate for 1 hour
STEP 3/5
Remove the dough from the fridge
Transfer the dough to a lightly floured work surface
Roll the dough out into a rectangle
Fold one end of the pastry over by two thirds
Fold the remaining third over the top
Wrap the dough in cling film
Refrigerate for a further 30 minutes
Repeat the rolling and folding process once more
Refrigerate the dough for at least 30 minutes
STEP 4/5
Retrieve the chilled pastry from the fridge
Place on the prepared baking tray
Using a small, sharp knife, gently score a 2 cm border around the edge of the pastry
Prick the centre of the pastry with a fork
Refrigerate until ready to use
Clean the Food Processor bowl
Select the 2 mm setting on the Variable Slicing Disc
Assemble the Food Processor bowl onto the power unit
Fit the Variable Slicing Disc, attach the lid and ensure it is locked into place
Slice sweet potato into the Food Processor bowl using the pusher
Transfer the sliced sweet potato into a medium bowl
Drizzle with olive oil
Sprinkle with salt and pepper
Toss to combine
STEP 5/5
Retrieve the chilled pastry from the fridge
Spread the mascarpone mixture over the pastry within the marked border
Working left to right; lay the strips of sliced sweet potatoes on top of the mascarpone filling, overlapping each strip on top of the one before
Brush the edges of the pastry with egg wash
Sprinkle poppy seeds on top
Bake at 200ºC for 25 minutes
Brush the sweet potatoes with a little melted butter
Bake at 200ºC for 5 minutes
Sprinkle with rosemary
Bake at 200ºC for 2 minutes until golden and cooked through
Remove from the oven
To Serve
Cut into slices and serve hot
Substitutions
The Emmental cheese can be substituted with 90 g of grated cheddar
Rosemary, Mascarpone and Sweet Potato Tart
A sweet potato tart made with a rough puff pastry base, topped with a mascarpone filling, thinly sliced strips of sweet potato and fresh rosemary.
Ingredients
190 g unsalted butter, chilled in the freezer for 15 minutes, cut to fit the feed tube
190 g plain flour
1 tsp sea salt
180 g cold water
For the sweet potato
350 g sweet potato, peeled, cut to fit the feed tube
1 Tbsp olive oil
salt, to taste
pepper, to taste
For the mascarpone mixture
90 g Emmental cheese, grated
130 g mascarpone
2-3 Tbsp milk
0.5 tsp ground black pepper
pinch ground nutmeg
To finish
1 egg, lightly beaten
poppy seeds, as needed
20 g butter, melted
4-5 sprigs fresh rosemary, destalked, roughly chopped
Instructions
STEP 1/5
Line the baking tray with parchment paper
Assemble the Food Processor bowl onto the power unit
Fit the Coarse (4 mm) Grating disc, attach the lid and ensure it is locked into place
STEP 2/5
Grate butter into the Food Processor bowl using the pusher
Remove the lid and the disc
Transfer the grated butter into a small bowl
Fit the Dough Tool to the Food Processor bowl
Using the built-in scale, weigh flour into the Food Processor bowl
Add salt into the Food Processor bowl
Transfer the grated butter into the Food Processor bowl
Attach the lid and ensure it is locked into place
Pulse until roughly combined
Mix on speed Min for 20 seconds
While the machine is running, gradually add water into the Food Processor bowl and stop the machine
Be careful not to over mix the dough
Transfer the dough to a lightly floured work surface
Bring the dough together gently with your hands
Wrap the dough in cling film
Refrigerate for 1 hour
STEP 3/5
Remove the dough from the fridge
Transfer the dough to a lightly floured work surface
Roll the dough out into a rectangle
Fold one end of the pastry over by two thirds
Fold the remaining third over the top
Wrap the dough in cling film
Refrigerate for a further 30 minutes
Repeat the rolling and folding process once more
Refrigerate the dough for at least 30 minutes
STEP 4/5
Retrieve the chilled pastry from the fridge
Place on the prepared baking tray
Using a small, sharp knife, gently score a 2 cm border around the edge of the pastry
Prick the centre of the pastry with a fork
Refrigerate until ready to use
Clean the Food Processor bowl
Select the 2 mm setting on the Variable Slicing Disc
Assemble the Food Processor bowl onto the power unit
Fit the Variable Slicing Disc, attach the lid and ensure it is locked into place
Slice sweet potato into the Food Processor bowl using the pusher
Transfer the sliced sweet potato into a medium bowl
Drizzle with olive oil
Sprinkle with salt and pepper
Toss to combine
STEP 5/5
Retrieve the chilled pastry from the fridge
Spread the mascarpone mixture over the pastry within the marked border
Working left to right; lay the strips of sliced sweet potatoes on top of the mascarpone filling, overlapping each strip on top of the one before
Brush the edges of the pastry with egg wash
Sprinkle poppy seeds on top
Bake at 200ºC for 25 minutes
Brush the sweet potatoes with a little melted butter
Bake at 200ºC for 5 minutes
Sprinkle with rosemary
Bake at 200ºC for 2 minutes until golden and cooked through
Remove from the oven
To Serve
Cut into slices and serve hot
Substitutions
The Emmental cheese can be substituted with 90 g of grated cheddar