Recipe

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
  • 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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