Your child can help gather the ingredients from the fridge and pantry, pick the parsley from the garden (if you have some growing), crack and whisk the eggs, brush each sheet of filo pastry with melted butter, then place the pastry in the tart tin and pour in the filling.


  • 1 small Sweet potato peeled and diced

  • 8 sheets Filo pastries

  • 60 g Butter melted

  • 500 g Ricotta Cheese

  • .5 cup finely grated Parmesan cheese

  • 2 Eggs

  • .25 cup semi-dried Tomato finely diced

  • 1 tablespoon finely chopped flat leaf Parsley

  • Salt & Pepper


  • 1.

    An adult can preheat the oven to 180°C.

  • 2.

    Cook the sweet potato in boiling salted water for 5 minutes. Drain well.

  • 3.

    Brush each sheet of filo pastry with the melted butter. Line a 20 x 30cm tart tin with the filo sheets, leaving the excess pastry to overhang the edges.

  • 4.

    Combine the ricotta, parmesan and eggs in a food processor and blitz until smooth. Spoon into a mixing bowl and fold in the semidried tomatoes, sweet potato and parsley and season with salt and pepper.

  • 5.

    Kids can place the filling in the pastry. An adult can place the tart in the oven to bake for 35 minutes or until the filling is set and golden.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 3134kj
  • Fat Total 220g
  • Saturated Fat 68g
  • Protein 58g
  • Carbohydrate 230g
  • Sugar 5g
  • Sodium 1628mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe Extract from Small Fry Outdoors: Inspiration for being outdoors with kids Susie Cameron, Caroline Webster & Katrina Crook. Available from most leading book stores from October 9th, 2008 RRP$24.95

Photography by Katrina Crook

For more information about Small Fry Outdoors CLICK HERE

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