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Sticky ClemenGold-glazed roast chicken with pumpkin wedges

1 1⁄2 hours, plus overnight brining

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20 minutes

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Smoky maple-espresso baked beans

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Basic frittata

10 minutes

Maple-roasted potato-and-sage open tart

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 55 minutes

Ingredients

800 g assorted sweet potatoes, thinly sliced
Fresh sage, a handful
3 T olive oil
Sea salt and freshly ground black pepper, to taste
500 g ready-made puff pastry
150 g Boerenkaas or smoked provolone, grated
Maple syrup, for drizziling

Method

Preheat the oven to 200°C. Slice assorted sweet potatoes very thinly, then toss with a handful of fresh sage, olive oil and season to taste.

Lay on a baking tray and bake for 15–20 minutes. Score a 2 cm border around a sheet of puff pastry, generously grate over 1smoked provolone or Boerenkaas and arrange the sliced potatoes on top.

Scatter with fresh sage and drizzle with maple syrup. Bake for a further 30–35 minutes, or until golden and puffed up. Drizzle with a little more maple syrup to serve if you like.

Cook's note: This tart is delicious with tomato or pea soup. Swap the sweet potato for thinly sliced butternut or pumpkin if you like.

Discover more savoury tart recipes here.

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Basic frittata

Maple-roasted potato-and-sage open tart

Maple-roasted potato-and-sage open tart

Ingredients

Method