Savory tarts with sweet potato filling, gluten-free and lactose-free version, also suitable for a low FODMAP diet. Shortcrust pastry made from rice flour and cornstarch, creamy sweet potato filling flavored with nutmeg and maple syrup.
Prepare the dough: quickly mix rice flour, cornstarch, cold cubed butter, salt, and water until you obtain a homogeneous dough.
Wrap the dough in cling film and let it rest in the refrigerator for 30 minutes.
Prepare the filling: steam or boil the sweet potatoes until they are soft.
Mash the sweet potatoes into a puree and add extra virgin olive oil, salt, pepper, nutmeg, and maple syrup; mix well.
Roll out the dough and line 2 small tart molds (10-12 cm).
Pour the filling into the bases and level well; if there is leftover dough, create classic strips to decorate.
Bake in a preheated oven at 180°C for 25-30 minutes until golden.
Tart Molds 10-12 cm (2 pieces)
Cling Film
Steamer or Pot for Boiling
Potato Masher
Rolling Pin
Recipe suitable for gluten-free, lactose-free diets and adaptable to low FODMAP.
Italy
| Energy (kcal) | 295.09 |
| Carbohydrates (g) | 27.84 |
| of which Sugars (g) | 2.29 |
| Fat (g) | 20.13 |
| of which Saturates (g) | 6.28 |
| Protein (g) | 1.87 |
| Fiber (g) | 1.03 |
| Sale (g) | 4.83 |
