Sweet potato-based cod tart
This simple tart is made with a sweet potato base and filled with kale, cod and cheese. Kikkoman Less Salt Soy Sauce adds depth to the creamy filling. Easy to prepare and just as good served cold the next day.
Preparation
Step 1
1 sweet potato – ½ tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 1 tbsp Kikkoman Toasted Sesame Oil
Peel the sweet potato and slice thinly. Drizzle with the Kikkoman Less Salt Soy Sauce and Kikkoman Sesame Oil, toss to coat, and layer the slices tightly in an overlapping pattern on the bottom of a baking dish. Pre-bake for 15 minutes at 190°C.
Step 2
100 g kale – 1 garlic clove, chopped – ½ tbsp butter – 4 eggs – 4 tbsp yoghurt – 1 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 2 tbsp hard cheese, grated
Sauté the chopped garlic and kale in the butter. In a bowl, whisk the yoghurt with the eggs and Kikkoman Less Salt Soy Sauce. Add the sautéed kale and grated cheese. Stir to combine and pour over the sweet potato base.
Step 3
150 g cod fillet – 1 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce
Cut the cod fillet into pieces and place them on top of the filling. Drizzle with the Kikkoman Less Salt Soy Sauce. Bake the tart at 180°C for 25 minutes. Cut into 4 pieces and pack 2 per portion in lunchboxes.
Tip
You can prepare the sweet potato base a day in advance and store it in the fridge. Spinach or rocket also work well as substitutes for kale.
Recipe-ID: 1558
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1 sweet potato – ½ tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 1 tbsp Kikkoman Toasted Sesame Oil
Peel the sweet potato and slice thinly. Drizzle with the Kikkoman Less Salt Soy Sauce and Kikkoman Sesame Oil, toss to coat, and layer the slices tightly in an overlapping pattern on the bottom of a baking dish. Pre-bake for 15 minutes at 190°C.
100 g kale – 1 garlic clove, chopped – ½ tbsp butter – 4 eggs – 4 tbsp yoghurt – 1 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 2 tbsp hard cheese, grated
Sauté the chopped garlic and kale in the butter. In a bowl, whisk the yoghurt with the eggs and Kikkoman Less Salt Soy Sauce. Add the sautéed kale and grated cheese. Stir to combine and pour over the sweet potato base.
150 g cod fillet – 1 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce
Cut the cod fillet into pieces and place them on top of the filling. Drizzle with the Kikkoman Less Salt Soy Sauce. Bake the tart at 180°C for 25 minutes. Cut into 4 pieces and pack 2 per portion in lunchboxes.
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