Kumara, Feta & Basil Tart

KumaraFetaTart copy
The sweetness of kumara (sweet potato) with salty feta, combine to make a lovely flavour combination in this tart. The hit of basil just tops it off.
We enjoy this as a vegetarian meal with a large salad. It is also a great recipe to prepare if you have guests for lunch, you can make it ahead and either re-heat to serve or enjoy it cold.

Shop purchased shortcrust pastry works just fine, but making your own is very quick, tastes better, and is always more short than the store bought variety. I use my Thermomix to make the pastry, but you could use a food processor also.

When I make this recipe I start by preparing the pastry, then while that is resting in the fridge I get the kumara ready and pop it in the oven to bake. By the time the pasty has rested and blind baked the kumara is cooked (and cooled slightly) ready to use.


Kumara, Feta & Basil Tart
Prep Time
Cook Time
Total Time
Recipe type: Meat Free Meals
Serves: 4-6
  • 150g plain flour
  • 125g cold butter, chopped
  • 1 egg yolk
  • 1 Tbsp cold water
  • 250g kumara (sweet potato), peeled and cut into cubes about 2-3cm in size
  • 1 Tbsp olive oil
  • 150g feta cheese
  • ¼ cup fresh basil, sliced thinly
  • 2 eggs
  • 125g cream
  • 75g milk
  • 1 clove garlic, peeled and crushed
  1. Grease a 23cm quiche dish or pan. Pre-heat oven to 200 degrees.
  1. Add flour and butter to Tmx bowl and combine speed 6 for 10 seconds, or until the mixture resembles breadcrumbs.
  2. Add water and egg yolk to the mixture and then set dial to closed lid position, knead using interval speed for 10-20 seconds until mixture comes together in a ball of dough. Add a little more water if required to bring it together.
  3. Tip the pastry out on to a floured surface or silicone mat and push together into a ball shape. Wrap in cling film and refrigerate for 15 minutes.
  4. Roll pastry between two sheets of baking paper, until it is large enough to cover the base and sides of your dish. Lay in into the dish and then push into shape and trim the edges (leave a little overhang to allow for shrinkage)
  5. Blind bake the pastry. To blind bake: cover the pastry with a sheet of baking paper and fill the dish with a layer of pie weights (or rice or dried beans if you don't have pie weights) and bake for 10 minutes at 200 degrees.
  6. After 10 minutes remove paper and beans and then cook for a further 5 minutes in the hot (200 degree) oven. Remove and let cool slightly before filling
  1. Lay the kumara out on a baking tray and drizzle with olive oil. Bake for 15-20 minutes at 200 degrees until softened.
  2. Arrange the kumara over the pastry base and top with crumbled feta and basil leaves. Season with salt and pepper.
  3. Combine the cream, milk, eggs and garlic. Whisk in a bowl or mix speed 4-5 for 10 seconds in the Tmx.
  4. Pour the liquid mixture over the filling and bake for 35-40 minutes at 180 degrees until set and slightly golden on the top.
You can make this into individual tarts also. It will make four 12cm round small tarts.

If you are happy to add some meat to this meal some pan fried chorizo placed on the top of the fllling is a tasty recipe variation.


    • Cooking in the Chaos says

      Me too Malinda! It is just as nice cold as it is warm too. Thanks for stopping by and saying hello :)

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