so……….. I think I have already said this is one of my all time favourites.  A handful of ingredients, left over vegetables (roasted or raw), a couple of eggs and a easy to make Sweet Potato Pie is done.

This is one of the most wonderful dishes in our home.  Everyone loves it and I always make sure there is enough for leftovers – dinner and lunch done!  big cuddles xx Tania

  • Savory Tart Base is listed first – printable
  • Sweet Potato Pie second (printable)

Pastry Savoury

Servings 8
Free From Dairy Free, Gluten Free, Grain Free, Paleo, Vegetarian
Meal type Baking, Lunch, Lunch Box, Mains/Dinner, Pastry
Bits to Know hot or cold, party food, prepare ahead of time, serve cold, serve hot
Cook Book Gluten Free Grain Free - Food we Love - Tania Hubbard - Author
This base mix is easy to make. You can top it with anything you love. Everything from a deep dish pie (see Sweet Potato Tart Recipe), a pizza base, for a savoury tomato and fetta tart or even topped with some left over vegetables and finished with some lovely olive oil and fresh herbs - it is a real delight.

Ingredients

  • 2 cups almond meal (you can use pumpkin seed meal for sure)
  • 2 tablespoons olive oil
  • 2 eggs (medium 60 grams)
  • Pinchsalt
  • ground pepper (as much or as little as you love)
  • 1 tablespoon rosemary, thyme (finely chopped - you use as much or as little as you like)

Method

1. Preheat oven to 175c
2. mix all the ingredients in a bowl until it comes together and looks like "traditional" pastry
3. line a spring form cake tin or a a tart base with non stick baking paper. Remember to have paper all the way up the sides
4. Using a small amount of water on your hands, tip the mix into your lined baking mold and press it evenly into the bottom of the tin
5. make sure you press firmly enough to help the mixture hold together. it works a real treat and does not take much effort at all
6. once you are happy that your tart base has been pressed evenly into place, BAKE tart base in the oven for 10 minutes just to help seal it and begin the cooking process
7. Remove tart base from the oven and set aside ready for topping

Sweet Potato Pie

Servings 8-12
Free From Gluten Free, Grain Free, Paleo, Vegetarian
Meal type Baking, Breakfast, Lunch, Lunch Box, Mains/Dinner, Pastry
Bits to Know hot or cold, party food, prepare ahead of time, serve cold, serve hot
Cook Book Gluten Free Grain Free - Food we Love - Tania Hubbard - Author
Easy. Delicious. Use up your left over vegetables. A mix of zucchini, sweet potato, garlic, fresh herbs - anything you love will fit with this recipe. This is one of my all time faves - it easily goes to the office the next day for left-overs - change the base from nut meal to seed meal and you have a lunchbox friendly, high protein, delicious snack/lunch for the kids.

Ingredients

  • 1 sweet pototo (medium size - peeled and sliced into 1.5cm thick discs)
  • 1/2 cup milk (you can use any milk you like - coconut, almond, moo juice or just plain old water)
  • cream (just a splash - leave it out if you are dairy free - BUT - I love a wee bit of whole cream in this dish - it is just delightful and a bit like a warm cuddle in winter)
  • 3 eggs (medium 60 grams - feel free to use an egg substitute here)
  • pinchsalt (to taste)
  • pinchpepper (freshly ground - I use a tonne of the stuff - you decide what works for you)
  • 1 tablespoon thyme (fresh and finely chopped)

Method

1. remember you need to bake your Savoury Tart Base to get this wonderful pie started (see Recipe in index)
2. keep your oven heated to 175C after you have baked your naked pie base
3. whilst the base is baking, bring a pot of water to the boil and add the sweet potato, cook until just tender and drain (if you have some left over vegetables use them instead)
4. in a bowl lightly beat the eggs, milk, cream, herbs, salt and pepper and mix until well combined
5. remove tart base from the oven, leave in the cake tin and start building your pie
6. lay the sweet potato slices onto the pie base - leaving some gaps for the egg mix to fill so the pie holds together better
7. pour the mix over the sweet potato making sure the herbs are evenly distributed
8. place back in the oven and cook for a further 25 to 30 minutes until the egg mixture has set
9. turn oven off and leave for another 10 minutes. The heat in the oven will finish baking the tart without overcooking the base
10. serve all on its own or with a wonderful salad mix you love

Note

This is one of my all time favourite pies.  It is a terrific way to create a wholesome pie, with only a few ingredients and is wonderful served hot or cold.  It is great for lunch the next day.