​Crumbled Corn Beef & Sweet Potato Tart by 30Seconds Food

With A Return to Ireland: A Culinary Journey from America to Ireland, renowned chef Judith McLoughlin has captured the soul of Irish cooking – from hearty Irish staples to classic comfort foods and so much more. Featuring over 100 recipes, including this recipe for crumbled corn beef and sweet potato tart, the cookbook will bring you on a culinary journey from the Irish-American immigrant recipes to the flavors of modern Ireland.

Serves 6

Pastry Ingredients

1¼ cups all-purpose flour (sifted)

¼ teaspoon salt

7 tablespoons unsalted butter (chilled)

2–4 tablespoons ice cold water

Filling Ingredients

7 ounces corn beef (crumbled into small pieces)

2 tablespoons olive oil

2 medium leeks (white parts and some green)

4 large eggs (beaten)

1 cup whipping cream

1 sweet potato (cooked and mashed)

¼ teaspoon fine sea salt

⅛ teaspoon white pepper

1 cup of sharp cheddar cheese

½ cup Parmesan cheese

Directions

1. To make the pastry, combine flour and salt in a medium size bowl or food processor. Use a pastry fork or processor to cut in the butter until it resembles coarse crumbs. Add the cold water 1 tablespoon at a time and mix until the dough is moist enough to hold together to form a ball. Flatten into a disc and wrap and refrigerate for at least 30 minutes.

2. Preheat oven to 375°F.

3. On a lightly floured surface, roll out dough into a circle about 11-inches in diameter for a 9-inch pie plate or fluted tart pan. Trim off any excess pastry and prick the bottom of the dough with a fork.

4. To blind bake the pastry, line with a double layer of foil and bake for 10 minutes to prevent browning. Remove foil and bake pastry for a few more minutes until golden brown. Remove from oven and cool on a wire rack and leave oven on.

5. To make filling, in a large skillet add 2 tablespoons of olive oil and sauté the leeks for 3–4 minutes or until soft and fragrant and remove from heat.

6. In a food processor or mixing bowl combine eggs, cream, mashed sweet potato, salt and pepper.

7. To assemble the quiche, layer the corn beef and leek and the cheeses and then pour the egg mixture on top.

8. Bake for 30–35 minutes or until the egg sets and is firm to the touch. Allow the quiche to sit for at least 15 minutes before serving.