This week, with us busy working on the house all day and very tired in the evenings as a result, our eating habits have been a bit all over the place. We’ve been having lots of quick, thrown together meals like this little tart, improvised with pantry staples for an easy (and yummy!) lunch. I roasted the veggies especially, but this recipe is also perfect for using up vegetables leftover from another meal. I used sweet potato, potato and onion in my tart, but you could use almost any vegetables you have on hand (though I would always include an onion!) You could also add fresh herbs, pesto, feta, sundried tomatoes, garlic or parmesan for extra flavour and yumminess. Think of this recipe as a blank canvas and get creative!
1/2 Medium Sweet Potato
5 Baby Potatoes
1 Brown Onion
1 Tbsp Olive Oil (or Olive Oil Cooking Spray)
4 Large Eggs
2 Tsp Self-Raising Flour
1/4 Cup Milk or Cream
1 Cup Grated Cheese
Sea Salt and Cracked Pepper
1. Preheat oven to 180°C
2. Chop sweet potato and potatoes into medium sized pieces and onion into wedges, and place in a baking dish. Drizzle/spray with olive oil and pop in the oven to roast for 45 minutes, or until tender.
3. Once vegetables are cooked, whisk eggs, milk/cream, flour, salt and pepper together in a bowl. Stir in cheese.
4. Pour egg and cheese mixture over roasted veggies.
5. Bake tart for 30 minutes, or until firm and golden.