2cupsalmond meal(you can use pumpkin seed meal for sure)
2eggs(medium 60 grams)
pinch of Himalayan Crystal Sea Salt
ground pepper(as much or as little as you love)
1tbsprosemary, thyme(finely chopped - you use as much or as little as you like)
1sweet pototo(medium size - peeled and sliced into 1.5 cm thick discs)
3eggs(medium 60 grams - feel free to use an egg substitute here)
Himalayan Crystal Sea Saltto taste
1tbspthyme(fresh and finely chopped)
Mix all the ingredients in a bowl until it comes together and looks like "traditional" pastry. Line a spring form cake tin or a tart base with non stick baking paper. Remember to have paper all the way up the sides.
Using a small amount of water on your hands, tip the mix into your lined baking mold and press it evenly into the bottom of the tin.
Make sure you press firmly enough to help the mixture hold together. It works a real treat and does not take much effort at all once you are happy that you tart base has been pressed evenly into place, bake tart base in the oven for 10 minutes just to help sea, it and begin the cooking process.
Remove tart base from the oven and set aside ready for the topping.
Remember you need to bake your Savory Tart Base to get this wonderful pie started.
Keep your oven heated to 175 degrees C after you have baked your pie base.
Whilst the base is baking, bring a pot of water to the boil and add the sweet potato, cook until just tender and drain.
In a bowl lightly beat the eggs, milk, cream, herbs, salt and pepper and mix until well combined.
Remove tart base from the oven, leave in the cake tin and start building you pie.
Lay the sweet potato slices onto the pie base - leaving some gaps for the egg mic to fill so the pie holds together better.
Pour the mix over the sweet potato making sure the herbs are evenly distributed.
Place back in the oven and cook for a further 25 to 30 minutes until the egg mixture has set.
Turn oven off and leave for another 10 minutes. The heat in the oven will finish baking the tart without overcooking the base.