Sweet potato and courgette slice
The original recipe was called sweet potato and courgette bread, but it’s texture is like quiche without the crust or a baked frittata! Nevertheless, it’s very tasty and goes particularly well with a glass of wine. A perfect nibble for parties and picnics! It’s gluten-free – and can be dairy-free too if you leave out the cheese or use crumbled tofu. Apropos of cheese, I used mature Cheddar but Parmesan, Emmental or hard goat’s cheese would also work well. I used fine polenta – next time I’ll try rice flour, buckwheat flour or ground almond.
Ingredients
Method
- Preheat the oven to 180°C. Line a baking tin with parchment paper.
- Lightly whisk the eggs in a small bowl. Cut the tomatoes in half.
- Finely chop the onion. Grate the sweet potato & courgette, measure out the cups (don’t have to be very accurate).
- In a large bowl mix the grated vegetables, onion, garlic, rosemary and cheese then season with salt and pepper.
- Make a well in the mixture, add the eggs and combine well.
- Spread the mixture evenly in the baking tin and top with the halved cherry tomatoes.
- Bake for about 40-50 minutes, until an inserted skewer comes out clean.
- Transfer to a wire rack and let it cool then slice it or cut it into bite-sized cubes.