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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.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 6 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 2 cloves garlic minced
  • 1 Tbsp chopped rosemary
  • 1 tsp baking powder
  • 2 cups of coarsely grated courgette about 350g
  • 1 cup finely grated sweet potato about 250g
  • 1 cup fine polenta or other gluten-free flour
  • 5 eggs lightly beaten
  • ½ cup grated cheese
  • I handful of cherry tomatoes

Method
 

  1. Preheat the oven to 180°C. Line a baking tin with parchment paper.
  2. Lightly whisk the eggs in a small bowl. Cut the tomatoes in half.
  3. Finely chop the onion. Grate the sweet potato & courgette, measure out the cups (don't have to be very accurate).
  4. In a large bowl mix the grated vegetables, onion, garlic, rosemary and cheese then season with salt and pepper.
  5. Make a well in the mixture, add the eggs and combine well.
  6. Spread the mixture evenly in the baking tin and top with the halved cherry tomatoes.
  7. Bake for about 40-50 minutes, until an inserted skewer comes out clean.
  8. Transfer to a wire rack and let it cool then slice it or cut it into bite-sized cubes.