Simple Sweet Potato, Leek, Spinach and

Mozarella Pie with Balsamic Glaze

This is such an easy, affordable dish but one that tastes great on a
summers evening and may convince all die-hard carnivores that
vegetarian food can be both easy and delicious! If you have time,
theres nothing better than spending time making pastry, but if
you dont the shop-bought stuff works perfectly well!

Ingredients:

Pastry:
300g plain flour
150g cold unsalted butter
Pinch of salt
100ml Water

OR:
1 pack pre-bought shortcrust pastry

Filling:
4 sweet potatoes
2 leeks
1 red onion
2 cloves of garlic
Handful of spinach
150g Marscapone cheese
1 ball of mozzarella
50g feta cheese (optional)
1 tbsp capers
1 Lemon

(TIP: you could substitute any veg in to this pie instead of leeks and spinach; just use what you
have around! You just want something that will go sticky and sweet!)

Garnish:
Balsamic glaze (Not vinegar - available in all supermarkets but this is amazing on asparagus too!)

Instructions:
1. Pre-heat the oven to 190 degrees C.
2. If making the pastry by hand, place the flour and butter in a food processor and blend to
fine crumbs. Gradually add most of the water until it forms a solid ball and place onto a
floured surface. Bring together in your hands, wrap in cling film and place in the fridge.
3. After 20 minutes resting, remove the pastry from the fridge and roll out to a 3-4mm
thickness. Place in to the tart tin using a little extra pastry to push the pastry in to the tin.
Prick all over with a fork and scrunch up some greaseproof paper, unravel and place on
top of the pastry. Add baking beans or copper coins to the paper and blind bake in the
oven for 20 minutes.
4. Meanwhile, cut the sweet potato on the angle into thin strips (less than a cm) and fry in
hot olive oil until golden and caramelized and tender in the middle. (TIP: Dont cut them
too thick otherwise the potato may not cook through.) Place the cooked potato onto a
baking tray and pop in the oven whilst you cook the remaining ingredients.
5. Chop the leeks, onion and garlic and fry in 2 tbsp of olive oil with the capers, a pinch of
salt and pepper. When sticky and caramelized remove from the heat to place into the tart.
6. Check on the pastry it should be firm and cooked through and slightly golden. If its still
soft, remove the baking beans and cook for a further 5 minutes.
7. Remove the tart base from the oven and assemble. Place a few generous spoonfuls of
marscapone cheese on the tart base topped with spinach, then the leek and onion mix.
Add some feta and mozzarella before layering the sweet potato on top. Finally, add more
mozzarella and zest of the lemon around the pie, drizzle with olive oil and balsamic glaze
and return to the oven for 10 minutes.
8. Remove, drizzle over more balsamic glaze and serve with a nice salad and some new
potatoes for a wicked summer meal fit for the hardiest of meat-lovers!