Vivid and colorful, this quiche will stand out at your next brunch or as a main course for dinner. The tart is very easy to make and tastes rich, although it doesn't include heavy cream or a great deal of cheese. The sliced sweet potato stands in for a crust. If you don't have a mandoline or a thin slicing blade, you can use grated sweet potato just as successfully.
Course: Breakfast, Main Course
Keyword: breakfast, brunch, main dish, Moroccan, sweet potato
Author: Chef Robin
1large sweet potato for the crust, sliced thin or grated
1 1/2cupsricotta cheese, divided
Freshly ground pepper
1/4teaspoonSpanish pimentón (smoked paprika)
1 1/2 cupstaktouka
Preheat the oven to 350°F.
Put the sweet potato slices (or grated sweet potato) in a bowl and marinate in a tablespoon of olive oil and a pinch of salt and pepper, for 5-10 minutes. This helps soften the potato so it is easier to work with.
Arrange the sliced or grated sweet potato in a quiche or pie dish, spreading out on the entire bottom of the dish and up the side, then bake in the oven for 15 minutes.
Meanwhile, make the tart filling.
In a medium bowl, mix the eggs, 1 cup ricotta, spices, salt, and pepper until well blended. Then add the taktouka and blend together.
Pour the filling over the sweet potato "crust," dot the top with the remaining 1/2 cup of ricotta cheese, and bake for 30 more minutes, or until all the filling is solid all the way through.
The tart can be flipped onto a serving plate, revealing the vibrant sweet potato crust or served warm in the baking dish with more taktouka on the side. Makes a great leftover for breakfast!