Sweet potato, mint and goat’s cheese tartlets

SWEET POTATO, MINT and Goat' sCheeseTartlets
24 Item



1.Preheat oven to 200°C/400°F. Grease two 12-hole (1-tablespoon/20ml) mini muffin pans.
2.Layer pastry sheets, brushing each with butter. Cut pastry stack into 24 x 7cm squares; line pan holes with squares. Bake about 5 minutes or until browned lightly; cool in pans.
3.Meanwhile, boil, steam or microwave kumara until tender; drain. Cool. Mash kumara in medium bowl with chopped mint until smooth; season to taste.
4.Divide mash between tartlet shells. Top with cheese and mint.

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