Sweet Potato and Butternut Squash Tart

Ingredients

• 400 g puff pastry (frozen)
• 350 g sweet potatoes
• 300 g butternut squash flesh
• 1 Red Onion
• 250 g Brie cheese
• 2 tbsp butter
• 1 egg yolk (for brushing)
• 1 tbsp Olive Oil
• Salt
• Pepper (freshly ground)
• nutmeg
• 30 g arugula (more if desired)

Instructions

1. 1.

   Let the puff pastry thaw on a flat surface. While it thaws, peel and finely dice the sweet potato and butternut squash. Heat butter in a non‑stick pan and quickly brown the diced vegetables on all sides. Peel the onion and slice into thin rings. Slice the Brie into thin slices. After the dough has cooled, preheat the oven to 180 °C (350 °F) with both top and bottom heating.

2. 2.

   Roll half of the pastry out on a lightly floured surface to about 40×25 cm (the size of a baking sheet). Place it on a parchment‑lined tray. Shape the remaining dough into a roll, brush its edge with egg yolk, place the rolls as a border around the base and press firmly. Brush the top of the border with more egg yolk. Brush the pastry base with olive oil and arrange the sweet potato and butternut squash cubes on it. Sprinkle with onion rings and Brie slices. Season generously with salt, pepper and nutmeg. Bake in the preheated oven on a middle rack for 25–30 minutes until crisp.

3. 3.

   Remove from the oven, top with arugula and serve cut into pieces.