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.
An adult can preheat the oven to 180°C.
Cook the sweet potato in boiling salted water for 5 minutes. Drain well.
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.
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.
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.
Photography by Katrina Crook
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