simple way to prepare favorite Sweet potato and pancetta tart

What’s happening? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Sweet potato and pancetta tart. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Sweet potato and pancetta tart is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Sweet potato and pancetta tart is something that I’ve loved my entire life.

Table of Contents


  • 250g kumara, peeled, cut into 2-3cm pieces
  • 4 large (70g) eggs
  • 1/3 cup (80ml) pure (thin) cream
  • 1/3 cup (80ml) milk
  • 2 tablespoons grated gruyere cheese
  • Pinch of nutmeg
  • 5 flat pancetta slices or bacon rashers, rind removed, cut into 1cm-wide strips
  • 1/2 cup wild rocket leaves


  • Step 1
    For the pastry, whiz flour, butter and a pinch of salt in a food processor for about 10 seconds until it forms coarse crumbs. Gradually pour in mineral water, pulsing for 1-2 minutes, until it forms a ball. Enclose in plastic wrap and chill for 1 hour.
  • Step 2
    Cook kumara in boiling salted water for 15 minutes or until tender. Drain and cool.
  • Step 3
    Preheat oven to 180C. Place pastry on a floured surface. Cover with plastic wrap to prevent sticking. Roll out to about 5mm thick and use to line a 20cm loose-bottomed tart pan. Trim excess. Prick base with a fork, line with baking paper, then fill with uncooked rice or pastry weights. Bake for 10 minutes. Remove paper and weights, then bake for 5 minutes or until golden and dry.
  • Step 4
    Increase oven to 190C.
  • Step 5
    Beat eggs, cream and milk with a whisk until just combined. Stir in cheese and nutmeg, then season. Arrange pancetta and kumara in pastry case, then scatter with rocket. Pour in filling and bake for 30-40 minutes until set. Serve warm.

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