Ingredients
Method
1.Preheat oven to 200°C (180°C fan-forced). Grease a 27cm (top measurement) enamelled frying pan or a 22cm springform cake pan; line base and side of cake pan with baking paper. Place on an oven tray.
2.Heat butter in a medium frying pan over medium heat. Cook the onion and garlic, stirring occasionally, for 15 minutes or until caramelised. Add the capsicum; cook for a further 3 minutes or until soft. Remove from the heat; cool for 5 minutes. Stir in half the almond meal, the parmesan, rosemary and egg. Transfer to the base of frying pan or cake pan.
3.Cut unpeeled sweet potatoes into 2mm slices lengthways and zucchini into 1mm slices lengthways. Combine oil and spice in a small bowl. Brush sweet potato slices with oil mixture. Lay 1 slice of zucchini over each sweet potato slice. Roll each into a spiral and stand, spiral-side up, on onion base. Press lightly into base to secure rolls.
4.Sprinkle over remaining almond meal and currants. Drizzle with extra oil; season.
5.Bake the tart, covered with foil, for 30 minutes. Remove the foil. Bake for a further 20 minutes or until top is crisp and sweet potato is tender. Cool a few minutes before scattering with coriander.
You might need a second pair of hands to hold the first few rolls in position. Not suitable to freeze or microwave.
Note
