Description
This crispy sweet potato and butternut squash rosti tart features a golden vegetable crust filled with spinach, tangy feta, and sweet dried cranberries. Finished with nutty sage brown butter and honey-coated walnuts, it’s a beautiful vegetarian main course for autumn lunches, cosy dinners, and special gatherings.
Ingredients
For the Sweet Potato and Butternut Rosti Crust:
2 cups sweet potatoes, peeled and coarsely grated (300 g)
2 cups butternut squash, peeled and coarsely grated (300 g)
2 large eggs (100 g)
1/4 cup all-purpose flour (30 g)
1/2 cup grated Parmesan cheese (50 g)
1 tsp garlic powder (3 g)
1/2 tsp dried thyme (1 g)
1/2 tsp kosher salt (3 g)
1/4 tsp black pepper (0.5 g)
2 tbsp olive oil (30 ml)
For the Spinach and Feta Filling:
3 cups fresh spinach, roughly chopped (90 g)
1 cup crumbled feta cheese (150 g)
1/3 cup dried cranberries (50 g)
1 small onion, finely chopped (80 g)
2 cloves garlic, minced (6 g)
1 tbsp olive oil (15 ml)
1/4 tsp black pepper (0.5 g)
For the Sage Brown Butter:
4 tbsp unsalted butter (56 g)
8 fresh sage leaves (4 g)
1 tsp fresh lemon juice (5 ml)
For the Walnut Honey:
3/4 cup walnuts, roughly chopped (85 g)
2 tbsp honey (42 g)
1 tsp unsalted butter (5 g)
1/4 tsp ground cinnamon (0.5 g)
1 pinch kosher salt
Instructions
1. Preheat the oven to 400°F (200°C). Grease a 9-inch (23 cm) tart pan or round baking dish with olive oil, coating the base and sides lightly.
2. Place the grated sweet potatoes and butternut squash in a clean kitchen towel. Squeeze firmly to remove as much excess moisture as possible.
3. Transfer the grated vegetables to a large bowl. Add the eggs, flour, Parmesan, garlic powder, dried thyme, salt, and black pepper. Mix thoroughly until evenly combined.
4. Press the rosti mixture firmly into the prepared tart pan, spreading it across the bottom and up the sides to form an even crust. Brush the surface lightly with olive oil.
5. Bake for 25–30 minutes, until the edges are golden and crisp and the base has begun to set. Allow a few extra minutes if the centre still looks particularly moist.
6. While the crust bakes, heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and cook for 4–5 minutes, stirring occasionally, until softened.
7. Add the minced garlic and cook for another 30 seconds, stirring constantly until fragrant.
8. Add the chopped spinach and cook for 2–3 minutes, until wilted. Remove from the heat and allow the mixture to cool slightly. Drain away any excess liquid.
9. Fold the crumbled feta, dried cranberries, and black pepper into the spinach mixture until evenly distributed.
10. Spread the spinach and feta filling over the pre-baked rosti crust. Return the tart to the oven and bake for another 10–15 minutes, until the filling is heated through and the top is lightly golden.
11. To make the walnut honey, combine the chopped walnuts, honey, butter, cinnamon, and a pinch of salt in a small nonstick skillet over medium-low heat.
12. Cook for 3–5 minutes, stirring frequently, until the walnuts are glossy and coated in the honey mixture. Transfer to parchment paper and allow to cool slightly.
13. To make the sage brown butter, melt the butter in a small saucepan over medium-low heat. Add the sage leaves and cook for 3–5 minutes, swirling the pan occasionally, until the butter turns golden brown and develops a nutty aroma.
14. Remove the saucepan from the heat as soon as the butter is golden brown. Stir in the fresh lemon juice.
15. Let the tart rest for 5–10 minutes before slicing. Drizzle the sage brown butter over the top and scatter the honey-coated walnuts evenly across the filling.
16. Serve warm while the rosti crust retains its crisp edges and the spinach and feta filling remains creamy.
Notes
Squeeze as much moisture as possible from the grated sweet potatoes and butternut squash. This is essential for a crisp crust that holds together when sliced. Press the rosti mixture firmly and evenly into the tart pan, including the sides, to help prevent crumbling. Pre-bake the crust until golden before adding the filling. Drain the cooked spinach thoroughly to prevent excess moisture from softening the crust. Frozen spinach can be used. Thaw completely and squeeze out as much water as possible before cooking. Goat cheese can replace feta for a creamy, tangy flavour. Ricotta is another option, but drain it well before using. Pecans can replace walnuts. For a nut-free version, omit the walnuts and finish with the sage brown butter and a little honey. Stir the walnut mixture frequently over medium-low heat to prevent the honey from scorching. Watch the brown butter carefully and remove it from the heat as soon as it turns golden and smells nutty. Allow the tart to rest for 5–10 minutes before slicing for cleaner wedges. For the best flavour and texture, add the sage brown butter and walnut honey just before serving. Serve with a fresh green salad dressed with lemon vinaigrette, roasted Brussels sprouts, green beans, or vegetable soup. To prepare ahead, bake the crust and prepare the filling separately. Refrigerate them and assemble and bake before serving. Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Store leftover walnut honey separately when possible. Reheat slices in an oven at 350°F (180°C) until warmed through. An oven or air fryer helps restore some crispness. For a gluten-free version, replace the all-purpose flour with a suitable gluten-free plain flour blend. Nutrition per serving, based on 6 servings: approximately 390 calories, 12 g protein, 38 g carbohydrates, 23 g fat, 5 g fiber, 14 g sugar, and 570 mg sodium. Nutritional values are approximate and may vary by ingredients and brands.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean