Ingredients
- 500 g Ardo Sweet potato purée
- 600 g Ardo Foglia spinach
- 100 g Ardo Onion cubes
- 300 g Ardo Endive
- 250 ml Cream
- 5 eggs
- 50 g butter
- Shortcrust pastry
- paprika powder
- salt and pepper
Allergens
Egg
Gluten
Lactose
Preparation
- Steam the Foglia spinach and the endive for about 5 minutes until thawed.
- Cook the onion cubes in the butter, add the spinach and endive, allow to simmer briefly and season with salt and pepper.
- Defrost the sweet potatoes purée, mix with the cream and eggs. Season with salt, pepper and paprika powder.
- Cover the tin with the shortcrust pastry dough.
- Fill with the spinach and endive mixture.
- Pour the sweet potato filling over and bake in the oven at 180°C for 25–30 minutes.
Ardo products used in this recipe
