Tumeric + Sweet Potato Tart
Turmeric & Sweet Potato Tart
This turmeric & sweet potato tart with turmeric buckinis is a perfect brunch, lunch or dinner dish. Using a mini fluted tart pan makes it feel that little bit special if your having guests. Don't fret if you don't have them ramekins or small baking dish will be just perfect too!
This little egg tart is filling and yum!
Pre-heat your oven to 200 degrees C and grease your chosen baking vessle with coconut oil or ghee– Serves 2. For a larger serving size (for dinner for example) just double the recipe in an 8x8 dish.
4 Free-range (preferably organic) Eggs
1 tablespoon Almond milk or water
½ teaspoon Turmeric powder
1 teaspoon Dried basil
1 teaspoon Nutritional yeast flakes
Sea salt and cracked pepper to taste
1 cup Roasted sweet potato (I scrub and cube mine and roast it in Ghee or coconut oil with a dash of Cumin and salt for 30-40 minutes at 200 degrees C, shaking the pan a few times during cooking to evenly brown)
1 cup Spinach leaves
Thinly sliced green onions/Scallions
2 tablespoons Turmeric Buckinis (Optional, recipe on Instagram or Facebook)
Whisk eggs and almond milk in a medium bowl. Add spices, yeast flakes & salt and pepper. Pour your veggies in your tin, ramekin or baking dish. Pour egg mixture on top. Sprinkle with buckinis (optional) and green onions. Top with sunflower and pumpkin seeds.
Pop in a pre-heated oven for 15 minutes or until mix is just dry on top and nice and puffy.
Serve with greens, roast veggies. Yum!
ote: To make Whole30 compliant omit the nutritional yeast and buckinis