1-Microwave sweet potato with water, covered, until tender; drain and set aside.

2-Microwave leek with water until soft; drain and set aside.

3-Microwave spinach leaves evenly until wilted; drain and press out excess liquid, then cool and loosen.

4-Grease a 24.5 cm x 8.5 cm non-stick fluted ring cake pan with melted butter and sprinkle Parmesan inside.

5-Mix baguette cubes, remaining Parmesan, Tasty cheese, thyme, tomato strips, leek, spinach, and half of the sweet potato in a large bowl.

6-Press half the mixture into the prepared pan, layer with remaining sweet potato cubes and dollop 1/2 cup cottage cheese on top, then spread the remaining bread mixture over.

7-Whisk eggs, remaining cottage cheese, milk, and mustard, season with pepper, and pour over the mixture. Cover and refrigerate at least two hours or overnight.

8-Bring to room temperature before baking. Bake at 180°C fan-forced for 35 minutes, reduce to 160°C, cover with foil, and bake 25 more minutes until set and golden.

9-Rest 30 minutes, then invert onto a plate to serve with extra Parmesan and thyme garnish.