This recipe isn't low fat, but other than for the pastry, this dish is very nutritious. If you're particularly fat conscious, you can of course trim some of the excess pastry post baking.
This recipe is equally delicious using olives or roasted capsicum in place of sundried tomatoes. In addition, shortcrust pastry could be used instead of puff pastry.
- 1 small tub light ricotta cheese (200g)
- 2 tbsp. sundried tomatoes, finely chopped
- 1 cup sweet potatoes, chopped
- 2 tbsp. roasted capsicum strips (we used from Jar)
- 1 large crushed garlic
- 1 sheet puff pastry
- 1 egg
- 2 tbsp. feta
- Salt and pepper to taste
- Preheat oven to 180C (350F). Spray a loaf tin with cooking spray.
- Place sweet potato on a tray and bake in oven for 10-15 mins. Take out when cooked and set aside.
- Take out of freezer 1 sheet of puff pastry, peel off plastic and microwave for 30 seconds the sheet will have defrosted and you can use immediately. Place in loaf tin. The pastry will hang over the sides. Place a layer of foil over and some cooking beads or rice to weight it down and prebake for 10 mins. Take out after this, remove foil and weights and cook a further 5 mins.
- Meanwhile this is happening place your ricotta in a bowl, with sundried tomatoes, garlic, egg and mix. Now slowly mix in the sweet potato, not too roughly as you don’t want it to mash.
- When pastry has precooked take out of oven and pour ricotta mixture into dish, crumble feta on top, layer capsicum strips across and then fold the pastry that was overlapping in the tin.
- Bake for 30 mins or until pastry is completely cooked.
- Slice into 4 slices and serve with a side salad.
|Average Serve||Average 100g|
|Energy||1100 kJ||722 kJ|
|263 Cal||172 Cal|
|Protein||12.4 g||8.1 g|
|Fat, total||11.6 g||7.6 g|
|- Saturated||5.8 g||3.8 g|
|Carbohydrate||25.5 g||16.7 g|
|- Sugars||6.4 g||4.2 g|
|Sodium||326 mg||213 mg|