Sweet Potato, Sage & Feta Tart

Name: Sweet Potato, Sage & Feta Tart
Prep time: 15 minutes
Cook time: 30 minutes
Yield: 4-6 Servings
Cuisine: British
Ingredients: 1 x 320g ready-rolled puff pastry sheet; Olive oil; 250g sweet potato, peeled and very thinly sliced; 200g feta cheese; 1 long red chill, deseeded and thinly sliced; ½ small packet (about 15g) of sage, leaves picked; Clear honey, for drizzling; Maldon sea salt flakes and freshly ground black pepper

preparation 15 minutes
cook time 30 minutes
Serves 4-6

This quick, easy and delicious recipe is a real lifesaver for a midweek supper when you lack inspiration but have shop-bought pastry to hand. Perfect as a brunch or lunch dish, too

Recipe taken from Persiana Everyday by Sabrina Ghayour (Aster, £26) Photography by Kris Kirkham

Ingredients Method

1 x 320g ready-rolled puff pastry sheet
Olive oil
250g sweet potato, peeled and very thinly sliced
200g feta cheese
1 long red chill, deseeded and thinly sliced
½ small packet (about 15g) of sage, leaves picked
Clear honey, for drizzling
Maldon sea salt flakes and freshly ground black pepper

Preheat the oven to 200°C /Fan 180°C/Gas 6. Place the pastry sheet, on the baking paper it comes with, on a baking tray. Score a border about 1.5cm wide around the edges of the pastry and brush olive oil all over the pastry within the border.

Place the sweet potato slices in a mixing bowl, add a good drizzle of olive oil and season generously with salt and pepper. Using your hands, give them a mix to ensure the slices are all lightly coated in oil but not overly greasy.

Arrange the slices, slightly overlapping, on the pastry sheet within the border. Season well with salt and pepper and drizzle with a little more oil. Crumble over the feta, scatter with the chilli and dot the sage leaves on top. Bake for 25–30 minutes until nicely browned. Remove from the oven, drizzle with honey and serve.