- Remove the dough from the refrigerator approx. 10 minutes before use. Peel sweet potatoes, cut into very fine slices and mix with olive oil. Clean, wash and dry the figs and cut them into fine slices. Line the puff pastry on a greased tart form dusted with flour and with lift-off base (approx. 26 cm), cut off any excess edges.
- Season crème fraîche with salt and pepper. Brush the puff pastry base with it. Overlap a layer of sweet potato slices and place into the mould in a spiral shape. Season with salt and pepper. Spread another layer alternating between sweet potatoes and figs on top in a spiral pattern. Cut ALPENHAIN Baked Camembert into pieces and spread on top. Whisk egg yolk and 1 tbsp. water. Spread a thin layer on the edge of the dough. In a preheated oven (electric cooker: 200°C/convection: 175°C/gas: see manufacturer) on the 2nd rack from bottom for 25-30 minutes.
- Wash chervil and shake dry. Remove the leaves from the stems. Remove the tart from the oven and drizzle with pumpkin seed oil. Spread the ham loosely on top. Spread the pumpkin seeds on top. Arrange tart. Garnish with chervil.
ENJOY YOUR MEAL!
Ingredients (for 4 persons)
|1 package (140g)||fresh butter puff pastry|
|1 kg||sweet potatoes|
|2 tbsp.||olive oil|
|100 g||crème fraîche|
|2 pieces||ALPENHAIN Baked Camembert|
|4 slices||Serrano ham|
|4 tbsp.||pumpkin seeds|
|1 tbsp.||pumpkin seed oil|
|fat and flour for the mould|