Izelle Hoffman –
Biltong & Gooseberry Tart
Izelle Hoffman –
Biltong & Gooseberry Tart
Tyd:
30 Min
Bedien:
4 - 6 Persone
Vleis
Bestanddele:
For the crust:
250g Sweet potato mash
3 eggs whisked
250g pre-steamed butternut chunks to arrange on top of sweet potato mix
For the filling:
1 tbsp olive oil
1 Red salad onion diced
or
75g of small Salad Onions chopped
200g gooseberries cut in halves
125g dried peaches soaked in hot water
75g of biltong-
if you are using game biltong and its quite hard, just soak in hot water for a few min1/4 - 1/2 tsp Salt (I used smoked salt)
2g ground black pepper
2 tbsp Balsamic vinegar
2-3 tbsp raw Honey
2 tsp dried sage2 tsp roasted garlic
2 tsp caramel essence
Garnish
1 heaped tbsp almond flour
20-30g Pine nuts
Fresh sage leaves
Metode:
- Pre heat oven to 200˚C.
- Prepare baking dish with B-Well non-stick spray.
- Whisk the eggs and mix with the sweet potato mash, transfer to the baking dish.
- Arrange butternut chunks on top of the sweet potato mixture
- In a medium size frying pan, fry the onion in 1 tbsp of B-Well olive oil until golden, add the gooseberries, soaked peaches and biltong.
- Add the salt, pepper, raw honey and balsamic vinegar, sage, garlic and caramel essence and allow to caramelize, but remove from heat before the sauce goes completely sticky.
- Transfer the gooseberry mix to the baking dish and arrange evenly over the sweet potato and butternut.
- Garnish with almond flour and pine nuts
- Bake for 25-30minutes
- Remove from the oven and garnish with freshly chopped sage leaves before serving and enjoy