Sweet potato tart with pesto verde

Method

Knead flour, baking powder, margarine, egg and salt to form a smooth dough. Wrap in cling film and place in the fridge for about 30 minutes. In the meantime, peel the sweet potato and cut into thin slices. Cut the spring onions into fine rings and crumble the feta cheese with your fingers. Roll out the dough on parchment paper so that it fits well on a baking sheet. You can leave the edge a little thicker.

Mix the jo. spread with hot water and half a glass of pesto and spread on the tart base. Lay the sweet potato slices on top, overlapping. Bake for about 35 minutes in the preheated oven at 180 degrees with top and bottom heat. Take out after 20 minutes and spread the feta cheese on top. And put another 15 in the oven.

When the tart is done baking, spread the spring onion and olive oil on top. Enjoy warm.

Ingredients

For 4-6 servings
For the shortcrust pastry:

• 250 g spelled flour
• 1 tsp backup powder
• 125 g soft margarine
• 1 egg
• ½ tsp Rapunzel sea salt, Atlantic

For the topping:

• 400 g sweet potatoes
• 100 g feta cheese
• 130 g Rapunzel pesto verde, vegan
• 4 tbs Rapunzel jo. delicacy bread spread
• 5 tbs hot water
• 1-2 spring onions
• 2 tbs Rapunzel olive oil mild, extra virgin