Spiced kumara tart
SERVES 8 PREP AND COOK TIME 1 HOUR 30 MINUTES
40g butter
2 medium (300g) onions, sliced thinly
2 cloves garlic, chopped finely
1 medium (200g) red capsicum, chopped finely
1 cup (120g) almond meal (ground almonds)
¼ cup (20g) grated parmesan
½ teaspoon finely chopped fresh rosemary
1 egg, beaten lightly
3 large (1.5kg) orange kumara
5 medium (600g) zucchini
¼ cup (60ml) extra virgin olive oil
1 teaspoon ras el hanout
2 tablespoons currants
2 tablespoons extra virgin olive oil, extra baby coriander, to serve 1 Preheat oven to 200°C (180°C fan-forced). Grease a 27cm (top measurement) enamelled frying pan or a 22cm springform cake pan; line base and side of cake pan with baking paper. Place on an oven tray.
2 Heat butter in a medium frying pan over medium heat. Cook the onion and garlic, stirring occasionally, for 15 minutes or until caramelised. Add the capsicum; cook for a further 3 minutes or until soft. Remove from the heat; cool for 5 minutes. Stir in half the almond meal, the parmesan, rosemary and egg. Transfer to the base of frying pan or cake pan.
3 Cut unpeeled kumara into 2mm slices lengthways and zucchini into 1mm slices lengthways. Combine oil and ras el hanout in a small bowl. Brush kumara slices with oil mixture. Lay 1 slice of zucchini over each kumara slice. Roll each into a spiral and stand, spiral-side up, on onion base. Press lightly into base to secure rolls.
4 Sprinkle over remaining almond meal and currants. Drizzle with extra oil; season.
5 Bake the tart, covered with foil, for 30 minutes. Remove the foil. Bake for a further 20 minutes or until top is crisp and kumara is tender. Cool a few minutes before scattering with coriander.
Not suitable to freeze or microwave.