Having a toddler and a brand new baby in the house has its challenges, especially at dinner time.
Last night I had a “threenager” demanding attention, a baby vomiting all over me, a husband who works ridiculously long hours and I am looking at the clock that says 5pm and continues ticking. I need to get dinner served by 6pm so that I can get my girls (and me) in bed by 7pm.
I had originally planned to cook roast chicken but when my shopping got delivered that morning there was no chicken (out of stock)…. all day I had in the back of my mind that I need to figure out a plan B for dinner but lack of sleep stopped my brain from actually doing it.
I open my fridge and cupboards and focus on what I can cook, I don’t see anything except bits and pieces. So I just grab things and out them on my bench… sweet potato, red onion, feta, prosciutto and I am sure some where in my freezer I would have pastry.
From having nothing to a tasty tart in under an hour (most of that time is roasting veges in oven and then baking the tart) with only 5 ingredients plus a fresh salad!
- sweet potato
- red onion
- puff pastry
- fresh herbs from our garden – chives and basil
- baby spinach
- grated fresh beetroot
- balsamic and olive oil dressing
Preheat oven to 180
Remove frozen puff pastry and cover with a damp cloth to avoid drying out
Cut the sweet potato in cubes, quarter the red onion and toss in olive oil and roast until tender – cool
Place 1 sheet of frozen puff pastry on tray, place sweet potato, onion, crumbled feta, sprinkle herbs and prosciutto and fold edges in.
Place in oven and cook for 15-20 minutes until golden and crisp.
Serve with a fresh salad
* You could easily roast the beetroot and add that to the tart, use goats cheese instead of feta, add some beautiful toasted pine nuts to the salad – there are many alternatives – just use what you have for a quick and easy meal.