Hasselback sweet potato quiche
1 2/3 cups (250g) plain flour
120g salted chilled butter, diced, plus extra for greasing
1/2 cup (120g) sour cream, plus 1/2 cup extra
1kg small sweet potatoes (5 or 6), scrubbed
1/4 cup mixed herbs (parsley, marjoram, chives and sage), chopped, plus extra sage leaves
1/4 cup finely grated parmesan
- Preheat oven to 190°C (170°C fan forced). Grease a deep 20cm springform pan with extra butter.
- Pulse flour and butter in a food processor until mixture resembles fine breadcrumbs. Add sour cream and pulse through until the dough becomes a ball. Wrap dough in plastic wrap and refrigerate for 20 minutes.?
- Meanwhile, place a bamboo skewer on either side of one sweet potato on a chopping board. Remove the ends and cut 2mm thin slices along the sweet potato, stopping where the knife meets the skewer so all the slices are still attached at the base. Continue with remaining sweet potatoes.
- Roll the dough using a rolling pin between two sheets of baking paper to 3mm thick. Remove the top sheet of paper and discard. Transfer the dough sheet upside down to the prepared pan. Remove the remaining sheet of paper and set aside. Press the pastry into the base and edges of the pan. Place reserved paper over pastry and fill with baking beads or blind baking rice. Bake for 15 minutes, remove beads or rice and bake for a further 10 minutes.?
- Whisk eggs, extra sour cream, herbs and parmesan in a medium bowl. Season with salt and pepper and transfer to quiche case. Arrange sweet potato on top of egg mixture, cut side up. Bake for 25 minutes, scatter with extra sage and bake for a further 5 minutes.
Tip – Quiche can be made the day before. Serve cold or reheat in a 180°C (160°C fan forced) oven for 20 minutes, covered in foil. Pastry base can be made up to two days before and stored in cooled round pan and in an airtight container or tightly wrapped in plastic wrap.