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This is DELICIOUS and I am so glad to share it with you. I adapted it from a hero of mine, the healthy chef, and over time it has morphed and I have chopped and changed it.  It is gluten free and by doubling the cannelini beans or substituting firm tofu for the ricotta you can also make this dairy free.

It is really healthy and you an play around with the topping – sweet potato, regular potato, parsnip.. a mix!

This is a real winner – great for entertaining, picnics and best of all its very easy so a great family dinner with leftovers for kids or adult lunchboxes. Can’t wait to hear what you think.



1 tin canellini beans drained and washed

600g ricotta

6 eggs

1/2 cup chopped parsley

250g english spinach

1 medium sweet potato – or equivalent in other root vegies

1/4 tsp nutmeg

salt and pepper



Line a 9 inch (about 23cm) baking tin with paper – line well (I use a cake tin)

Combine all ingedients except the sweet potato in food processor and blend well until combined and and spinach shredded (if your food processor isnt very big you may want to shred the spinach first)

Pour into cake tin

Create ribbons of sweet potato using a peeler – toss this in a little olive oil and lay it over the top of the tart (it will look like LOTS but it all works when you cook it).

Cook it for about 1 hour or a little more until firm to the touch (at 160C).  Some of the sweet potato goes into the tart.

Cool for one hour or so then serve at room temp or slightly warm.

OMG – so YUM!