Spinach & Sweet Potato Tart

I’m really excited about this recipe, as it’s one I’ve been making for a few years now.  Unfortunately, I can’t take credit for it, as it was originally linked on Oh She Glows about 3 years ago.  However, since then the site with the recipe has disappeared, and this one is so good that it has to be put back up in the blogosphere!  I’ve also modified it a bit based on a few (hundred) times of making it.

I recently made this as a side dish for our Easter dinner.  We had a couple of vegetarians in the mix, so had to make sure there were a few extra veggie friendly dishes.  The pictures are actually a double batch,  and missing the breadcrumbs on top.  The recipe here is for a single batch, so you can make it in a smaller sized dish.

One of the ways that I know I’m getting a lot of vitamins & nutrients is when I’m eating colour, and this recipe is certainly colourful!  Rather than using a pie crust, the base of this tart is actually sweet potatoes.   They are a great bright orange colour, and are an incredibly high source of the antioxidant beta carotene, which is a precursor to Vitamin A.  Also, sweet potatoes are great for helping with inflammation.  Studies on animals have actually show inflammation levels to decrease in brain & nerve tissue following eating sweet potatoes.*

In order to make the bottom stick together, there is a ‘flax egg’.  This is the first time I’ve posted about a flax egg, so let me give you a little explanation.  When you mix ground flax with warm water in a ratio of 3:1 flax:water, it makes an ‘egg’ like consistency that holds the base together.  This is a really popular binder in recipes if you are vegan.  I’ve never actually tried the recipe with a real egg, but it’s likely another option.

Now, for the cheese filling, there are two options.  The recipe below has a dairy free ‘ricotta’; however if you wanted a shortcut, you could just add regular ricotta, or even better, goat’s milk ricotta

Prep Time:

30 mins

Cook Time:

65 mins

Total Time:

1 hour 35 mins





  • 1 large sweet potato, grated
  • 1 TBSP ground flax
  • 3 TBSP warm water
  • 1 TBSP melted coconut oil
  • 2 TBSP Italian seasoning


  • 1 TBSP coconut oil
  • 2 shallots, minced
  • ¾ of a large box of spinach, or 2 bags
  • 1 cup peas (I used frozen)
  • 5 sundried tomates (I used in oil)
  • ½ cup ricotta cheez (see below)
  • ½ cup breadcrumbs (I used gluten free)
  • salt and pepper to taste

Ricotta Cheez (Adapted from the Simple Veganista)

  • 1 and ½ cups raw cashews
  • ½ cup water
  • 1 lemon, juiced
  • 1 TBSP nutritional yeast
  • 1 clove garlic, minced
  • ¼ tsp salt (more if you like it salty)


For the cheez:

  1. Soak cashews in water for at least 2 hours
  2. Drain cashews and blend all ingredients until cheesy texture is formed

For the base:

  1. Preheat oven to 375F
  2. Mix ground flax with water and set aside
  3. Grate sweet potato (a food processor is great for this)
  4. Mix flax/water with sweet potato, coconut oil and Italian seasoning
  5. Press into pan (approx 9x9)
  6. Bake for 30-35 minutes, or until edges brown

Meanwhile, for the filling:

  1. Heat oil over medium heat
  2. Saute shallots until translucent (approx 3 min)
  3. Add in spinach, tomatoes and peas and saute until just cooked
  4. Move to bowl and mix in cheez
  5. Once base is cooked, add in filling and top with breadcrumbs
  6. Bake for another 30 min at 350

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