Name: Sweet potato, mint and goat’s cheese tartlets
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 24
Ingredients: 4 sheets fillo pastry; 50 gram butter, melted; 1 small_piece kumara (300g), chopped coarsely; 1/4 cup finely chopped fresh mint; 100 gram soft goat's cheese, crumbled; 24 small fresh mint leaves

Sweet potato, mint and goat’s cheese tartlets

These goat's cheese, mint and kumara mash tartlets are a delicious and easy savory appetiser to serve family and friends at Christmas.

Serves 24

Prep

10M

Cook

20M

Total

30M

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Ingredients

4 sheets fillo pastry

50 gram butter, melted

1 small_piece kumara (300g), chopped coarsely

1/4 cup finely chopped fresh mint

100 gram soft goat's cheese, crumbled

24 small fresh mint leaves

Method

1.Preheat oven to 200°C. 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 for 5 minutes or until browned lightly; cool in pans.

3.Meanwhile, boil, steam or microwave kumara until tender; drain. Cool. Mash kumara in a medium bowl with chopped mint until smooth; season to taste.

4.Divide mash between tartlet shells. Top with goat’s cheese and mint leaves.

Tartlet shells will keep in an airtight container for up to 1 week. Assemble tartlets up to 1 hour before serving.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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