Step 1

Preheat oven to 200°C and line a large baking tray with foil. Line a 4cm deep, 22cm round tart pan with the pastry. Trim the edges, then cover with baking paper and fill with pastry weights or uncooked rice. Place in the fridge to chill for 10 minutes.

Step 2

Place sweet potato and carrot on the baking tray, sprinkle over spices, drizzle with olive oil and toss to combine. Season, then arrange in an even layer. Place the vegetables and pastry case in the oven and bake for 10 minutes. Remove the pastry weights and baking paper from the tart pan, then return to the oven and bake the pastry case and vegetables for a further 10 minutes or until the pastry is golden and the vegetables are tender.

Step 3

Allow vegetables to cool slightly, then mash half. Whisk together eggs and cream, then fold through the coriander and all the vegetables. Season, then pour into the pastry case. Sprinkle over chorizo and goat's cheese, then bake for 15 minutes or until filling is set. Cool for 5 minutes.

Step 4

Garnish tart with baby herbs, then cut into slices and serve with a green salad.