Sweet potato, mint and goat's cheese tartlets
May 31, 1975 2:00pm- 35 mins cooking
- Makes 24 Item
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Ingredients
Sweet potato, mint and goat's cheese tartlets
- 4 sheets fillo pastry
- 50 gram butter, melted
- 1 orange sweet potato (kumara) (300g), chopped coarsely
- 1/4 cup finely chopped fresh mint
- salt and pepper, to taste
- 100 gram soft goat's cheese, crumbled
- 24 fresh mint leaves
Method
Sweet potato, mint and goat's cheese tartlets
- 1Preheat oven to 200°C/400°F. Grease two 12-hole (1-tablespoon/20ml) mini muffin pans.
- 2Layer 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.
- 3Meanwhile, boil, steam or microwave kumara until tender; drain. Cool. Mash kumara in medium bowl with chopped mint until smooth; season to taste.
- 4Divide mash between tartlet shells. Top with cheese and mint.
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