12 May 2012
Sweet Potato and Goat Cheese Tarts
Autumn is a wonderful season in New Zealand, the mornings and evenings may be a little cooler but the days are still quite spectacular. It was my turn for Supper Club and the theme of the menu went from tapas to Italian to Mexican, all which could have had a seasonal twist but I finally ended up with what can only be described as Autumnal. Sweet Potato and Goat Cheese Tarts followed by slow cooked porchetta with braised red cabbage, buttery lemony Brussels sprouts and honey thyme carrots, and then for dessert spiced poached pears with a blackberry syrup and a dollop of clotted cream.
For me the star performer of the evening was the Sweet Potato and Goat Cheese Tart. It was always going to be a front runner being from Ottolenghi and it is only fair to share it.
Sweet Potato and Goat Cheese Tarts, adapted only slightly from Ottolenghi
1 large sweet potato
1 sheet puff pastry
1 egg, beaten
6 tbsp sour cream
2-3 red chillies, diced50g soft goat cheese
3 tbsp pumpkin seeds
3 tbsp olive oil
1 garlic clove, crushed
2 tbsp parsley, chopped
Salt and pepper
Pre heat the oven to 200C/400F
Bake the sweet potato in its skin for about 45 minutes until almost cooked through but still firm in the centre. Test with a skewer. Cool and then peel and thinly slice.
While the sweet potato is baking roll out the puff pastry between 2 sheets of grease proof paper and cut in to 6 rectangles. Lightly score a 1cm border on each pastry. Place on baking tray, a centimetre or 2 between each one, lined with grease proof paper and pop in the fridge for 30 minutes.
Remove the pastry from the fridge and brush with the beaten egg. Spread a layer of sour cream on each pastry within the scored border and then top with the slices of sweet potato, slightly overlapping. Season with salt and pepper and then sprinkle each with a little chilli, goat cheese and pumpkin seeds. Bake in the oven at 190C/375F for 25 minutes until the pastry is cooked through and golden.
While the tarts are cooking mix together the olive oil, garlic and parsley and set aside. Remove the tarts from the oven and brush them with the olive oil mixture and serve immediately with a little rocket salad on the side.
Despite being tarts topped with potato these are incredibly light. The sweetness of the potato pairing wonderfully well with the fiery chilli and the creamy goat cheese and not to forget a welcome crunch from the pumpkin seeds. However what sets these tarts apart is the garlic and parsley infused olive oil. It adds such a brightness and that sharp hit of fresh garlic just explodes in your mouth. These little tarts will most definitely be making a few encore appearance.
If you like this you might like this Greens & Roast Pumpkin Salad with Kikorangi & Candied Chilli Pecans
One year ago Merguez & a little Cardo Verde (Portuguese Soup)