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Ingredients
Sweet Potato Pumpkin Tart
- Ingredients
- 400 grams Puff pastry dough (TK)
Defrost the puff pastry sheets side by side. Meanwhile, peel the sweet potato and the pumpkin and dice both finely. Heat the butter in a pan and fry the potatoes and pumpkin cubes in the butter until golden brown on all sides. Peel the onion and cut into thin rings. Cut the brie into thin slices. Preheat the oven to 180°C (approximately 350°F). Roll out half of the dough on a lightly floured surface to the size of your baking sheet, then line the sheet with parchment paper and place the dough over it.
Work the remaining dough into a roll. Brush the edges of the dough on the baking sheet sheet with egg yolk and press the dough rolls around to form a border. Brush the remaining egg yolk over the rim. Brush the dough base with olive oil and pour the sweet potato and pumpkin cubes over it. Layer the onion rings and the Brie over them. Season well with salt, pepper and nutmeg and bake on the middle rack in the preheated oven until crispy, about 25-30 minutes. Remove from the oven, cover with arugula if desired, and serve cut into pieces.
(Percentage of daily recommendation)
| Calorie | 578 cal. | (28 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |