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| Cepe sweet potato tart |
Make this dish for a pot-luck dinner, it
has to be easy to carry, vegetarian, using up veg from my garden...... and tasty!
1. Cut orange and purple sweet potato into
chunks, shake with olive oil to coat, place in baking dish with half a cup of
water (for starch to swell up well during baking), bake at 170˚C until soft,
around 40 minutes.
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| baked orange and purple sweet potatoes |
2. Crush roughly sweet potato to form the base for tart. Place slices of lightly seared cepes (I stored a lot in the
freezer) on top.
3. Pour a mixture of clafouti (2 eggs,
30gm almond powder, 15gm flour, 20gm water, salt and sweated minced onion), just enough to cover
the cepe layer. Bake at 170˚C until set, around 15 minutes.
4. While hot, sprinkle chive on top for colour.
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