Kumara and Ricotta Tart

Preparation time:
15 mins
Cooking time:
1 hour
Recipe provided by: Better Homes and Gardens

This delicious tart is gluten free and perfect for breakfast, lunch or dinner.


750g soft ricotta cheese, well drained
1 1/2 cups (180g) freshly grated parmesan cheese
5 eggs
2 cups rocket leaves
1/3 cup flat-leaf parsley leaves
1 tbsp grated white onion
8 fresh sage leaves, stems removed
1/2 tsp sea salt
Freshly ground black pepper to taste
1 medium kumara or sweet potato, peeled
1 tbsp olive oil
Olive oil, for serving
Fresh sage leaves, for serving
Sea salt, for serving


1. Preheat the oven to 170C. Place ricotta, parmesan and eggs in a food processor. Process until a smooth paste forms, about 20 seconds.

2. Add rocket, parsley, onion, sage and salt and pepper to taste. Blend until smooth, about 30 seconds. Spoon the cheese mixture into a well-oiled, 20cm, deep springform pan.

3. Thinly slice sweet potato lengthwise with a vegetable peeler. Arrange slices on top of the tart. Drizzle with olive oil. Bake until the cheese mixture is firm, about 1 hour. (Cover the top of the tart loosely with aluminium foil if it starts to brown too much during cooking.)

4. Remove the tart from the oven. Allow to cool to room temperature before removing from the pan. Slice wedges and serve drizzled with olive oil and sprinkled with sage leaves and salt.

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  1. Allison09:44pm Friday 01st April 2011 ESTReport Abuse

    I pay $2.50/doz so that's $1.05 for eggs. The Ricotta cheese and parmesan would be the more expensive components. Overall, it's still a reasonably priced meal compared to a meat based meal.

  2. *******04:58am Thursday 21st October 2010 ESTReport Abuse

    Budget friendly???? With all those eggs?. Please! I don't think so. In the wrong category I think. Very nice & tasty though.


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