Ingredients
For 1 springform cake tin 26 cm Ø
1package
Fresh savoury shortcrust pastry
For the filling
250g
QimiQ Cream Base
1
Onion(s), finely sliced
2
Garlic clove(s), finely chopped
150ml
Vegetable oil, to fry
800g
Sweet potatoes, peeled, sliced
200g
Parsnips, fresh, peeled, sliced
2small pinch(es)
Curry powder
4small pinch(es)
Smoked sweet paprika
Salt and pepper
4
Egg(s)
Preparation
- Preheat the oven to 180 °C (conventional oven) and prepare the pastry according to the instructions on the package.
- For the filling: sauté the onions and garlic in hot oil. Add the sweet potatoes and parsnips and sauté until the sweet potatoes are slightly soft. Season with curry powder, paprika powder, salt and pepper.
- Place the shortcrust pastry into a greased tin and distribute the sweet potato mixture on top.
- Mix the QimiQ Cream Base with the eggs and season with salt and pepper. Pour onto the sweet potato mixture.
- Bake in the preheated oven for approx. 25 minutes.
Hints
- Serve with a spicy paprika dip.
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