February 23, 2011

Simple Things and Sweet Potato Tart


What do you do when you need to re-focus and de-clutter your mind and your body? Do you go on detox for a few days? Go for a run? Listen to music? Meditate? I'm sure we all have different ways of balancing our minds and bodies, but how often do we actually remember to do so? If you're like me and have a very active mind, it's often hard to completely close things off and de-stress. When I do notice the imbalance I need to surround myself with the simple things in life, look at them and realise their beauty and importance.


Today was one of those days: I found it hard to concentrate on anything, I was having back pain, I had things that 'needed to get done'. No doubt we all have those days, so you probably know what I'm talking about. I don't seem to do very well in the kitchen then either and I crave for simplicity and pure flavours: a fresh salad, completed with a piece of seasonal fruit or a cup of herbal tea. That is all. 

I would love to hear what you think, what do you do when you feel like re-focusing and de-stressing? 


Sweet potato tart with rosemary and feta

Crust

1 cup brown rice flour
1/2 cup plain gluten-free flour
1/2 cup quinoa flour
pinch of salt
1/4 cup olive oil
1/2 cup cold water

Filling

500g sweet potato, thinly sliced
2 large free-range eggs
150ml milk
freshly ground black pepper
1 sprig of fresh rosemary
100g feta cheese

To make the base, combine all ingredients in a bowl and knead lightly to combine. Scoop out the dough on a tart tin (25cm) brushed with oil. Using your fingers, smooth the dough evenly on to the bottom and the edges of the tin. Refrigerate for 20 minutes. 

Preheat oven to 170C. Blind-bake the base for 15 minutes, then remove from the oven and top with sweet potato slices. Whisk the eggs lightly with some milk and pour onto the sweet potato. Season with black pepper and scatter with rosemary. Return to the oven and bake for 15 minutes. Remove the tart from the oven and crumple with feta cheese. Continue to bake for 10-15 minutes. Cool on a wire rack before cutting.