Savory tartlets with sweet potato filling, a gluten-free and lactose-free version suitable also for a low FODMAP diet. Shortcrust pastry made with rice flour and cornstarch, creamy sweet potato filling flavored with nutmeg and maple syrup.
Prepare the pastry: quickly knead together rice flour, cornstarch, cold butter cut into cubes, salt and water until you get a smooth dough.
Wrap the dough in cling film and let it rest in the refrigerator for 30 minutes.
Prepare the filling: steam or boil the sweet potatoes until soft.
Mash the sweet potatoes into a purée and add extra virgin olive oil, salt, pepper, nutmeg and maple syrup; mix well.
Roll out the pastry and line 2 small tartlet molds (10-12 cm).
Fill the bases and smooth well; if you have any dough left, create the classic strips for decoration.
Bake in a preheated oven at 180°C for 25-30 minutes, until golden.
Tartlet molds 10-12 cm (2 pieces)
Cling film
Steamer or pot for boiling
Potato masher
Rolling pin
Recipe suitable for a gluten-free, lactose-free diet and adaptable to low FODMAP.
Italia
| Energy (kcal) | 249.24 |
| Carbohydrates (g) | 36 |
| of which sugars (g) | 2.84 |
| Fat (g) | 11.52 |
| of which saturates (g) | 6.38 |
| Protein (g) | 2.44 |
| Fibre (g) | 1.34 |
| Salt (g) | 0.21 |
