Sweet Potato Samosa Tart
This year-end feels weird, no friends or gatherings, but we are still celebrating. V and I have a lot to be grateful for despite the pandemic. For us, it was the birth of our second child, the launch of my spice blend brand, friends we could do backyard hangs with, and a safe place to hunker down. Tonight I am whipping up my sweet potato samosa tart for dinner to celebrate this crazy year. It will be perfect with a side salad and some bubbly drink lol 🙂
Let's talk about this sweet potato samosa tart. This recipe is a take on my favourite Indian snack. It is a fancy-ish meal that comes together in 40 minutes, which is my kind of meal.
Why Puff Pastry works
This recipe does not require you to make pastry neither does it call for deep-frying, both of which are delicious but really take up a lot of time. I baked the sweet potato samosa filling in a store-bought puff pastry it works like a charm. The buttery puff pastry complements the sweet potato masala topping beautifully. It is satisfying and indulgent and less fussy any night of the week. I am happy I get to eat a samosa any night of the week!
This could be served with a green chutney but I simply garnished mine with pomegranate and fresh cilantro. For more happy hour recipes and other eats check out this recipe of Chaat Masala Potatoes.
Sweet Potato Samosa Tart
This Sweet Potato Samosa Tart is everything you want in a happy-hour snack - buttery puff pastry topped with a spiced sweet potato and pea masala, baked until crisp and golden. It’s easy, crowd-pleasing, and perfect for entertaining.
Ingredients
- 1 sheet store-bought puff pastry, thawed
- 1 medium sweet potato (about 350 g), peeled and cubed
- ½ teaspoon cumin seeds
- 2 tablespoons sunflower or vegetable oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1-inch piece ginger, finely grated
- 2 green chillies, finely chopped (optional)
- ¼ teaspoon turmeric
- ½ teaspoon Kashmiri Lal Mirch
- 1 teaspoon coriander powder
- ¼ teaspoon garam masala
- ½ teaspoon amchoor
- Salt, to taste
- ½ cup fresh or frozen peas
- 1 cup grated sharp cheddar, mozzarella, or vegan shredded cheese
- 1 egg, lightly whisked or 2 tablespoons milk/plant milk (for brushing)
- 1 teaspoon nigella seeds
- ½ pomegranate, for garnish
- Handful of chopped cilantro
Instructions
- Heat oil in a Dutch oven over medium. Add cumin seeds and let them sizzle.
- Add onion, garlic, ginger, and chillies. Cook 1 minute until fragrant.
- Add the cubed sweet potato and sauté 2 minutes.
- Sprinkle a little water, cover, and cook on low 5 minutes, until tender.
- Uncover and add turmeric, Kashmiri Lal Mirch, coriander powder, amchoor, garam masala, and salt. Mix well.
- Add peas, stir, taste, and adjust seasoning. Remove from heat and let cool slightly.
- Preheat the oven to 400°F (200°C).
- Place puff pastry on a parchment-lined baking sheet.
- Score a ½-inch border around the edges (don’t cut through).
- Prick the center with a fork, keeping the border intact.
- Spread the sweet potato filling inside the border. Top with grated cheese.
- Brush the edges with egg wash or milk and sprinkle with nigella seeds.
- Bake 30 minutes, until the pastry is golden and crisp.
- Garnish with pomegranate and cilantro. Slice and serve.
Notes
- To make this tart fully vegan:
- Use vegan puff pastry
- Brush with plant-based milk
- Use vegan cheese or omit
- You can prep the filling ahead - it keeps well in the fridge for 24 hours.
- Swap sweet potato for butternut squash if needed.
