Spiced sweet potato tart

SERVES 8 PREP AND COOK TIME 1 HOUR 30 MINUTES 40g butter

2 medium (300g) brown 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 sweet potatoes 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 sweet potatoes into 2mm slices lengthways and zucchini into 1mm slices lengthways. Combine oil and spice in a small bowl. Brush sweet potato slices with oil mixture. Lay 1 slice of zucchini over each sweet potato 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 sweet potato is tender. Cool a few minutes before scattering with coriander. Not suitable to freeze or microwave.