Sweet Potato, Giardiniera & Gbejniet Tart




  • 1 x 320g ready-rolled puff pastry sheet
  • Olive oil
  • 250g sweet potato, peeled and thinly sliced
  • 200g peppered cheeselet (Camel brand)
  • 2 tbsp marinated vegetables – giardiniera (Camel brand)
  • 1 tsp chili flakes
  • 15g sage leaves
  • Clear honey for drizzling
  • Salt and pepper

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Preheat the oven to 200°C/180°C fan/Gas Mark 6. Place the pastry sheet together with the pastry sheet it comes with on a baking tray. Score a border about 1.5cm wide around the edges of the pastry and brush olive oil all over the pastry within the border. 

Place the sweet potato slices in a mixing bowl, add a good drizzle of olive oil and season with chili flakes, salt and pepper. Mix everything with your hands. 

Arrange the slices, slightly overlapping, on the pastry sheet within the border. Season well with salt and pepper and drizzle more olive oil. Crumble over the ġbejniet, scatter with the marinated vegetables and dot the sage leaves on top. Bake for 20-25 minutes until nicely browned. Remove from the oven and drizzle over the honey.

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