Spicy and delicious mini sweet potato and vegetable tarts
- 1 sheet of ready rolled Jusrol short crust pastry
- 240g frozen mixed vegetables
- 90g diced sweet potato
- 1 teaspoon salt
- 1/2 tablespoon light olive oil
- 3 tablespoons passata
- 1/2 teaspoon chilli powder
- 1 small red onion finely chopped
- 1/2 tablespoon turmeric powder
- 1/2 teaspoon black pepper powder
- 90g grated mild cheddar cheese.
1.Place the diced sweet potato and frozen vegetables in a glass dish, cover and cook in the microwave on high for 4 minutes.Whilst the vegetables are cooking, add oil to a frying pan and sauté the onions until they colour very slightly.2.Add the cooked vegetables and sauté them with the onions for 1-2 minutes.3.Add the salt, chilli powder, turmeric powder, pepper and passatta to the vegetables and cook for another 2-3 minutes until all the vegetables are cooked. 4.Remove the vegetables from the heat and leave to cool.5.Preheat the oven to 200 degrees C/ 375 degrees F 6.Unroll the pastry sheet and cut out 6 circles from it to line 6 mini loose bottom tart tins. 7.Line the tart tins with the pastry circles and prick the bottom of each one with a fork, Blind bake the 6 pastry cases for 10 minutes in the oven. 8.Remove the baked pastry cases from the oven and fill each one with the pre prepared vegetable mixture.Sprinkle each tart with some grated cheese 9. Return the tarts to the oven for 10 more minutes until the pasty cases are golden brown and the cheese is melted and slightly brown on the top. 10. Take the tarts out of the oven and let them cool slightly. Gently remove them from the cases and serve warm.
DetailsPrep time:20 mins Cooking Time:25 minutes Total time:45 mins Yield:6 tarts
In my VEG BOX ~Sweet Potatoes event by citrusspiceuk , guest hosted By Heidi Roberts Kitchen Talks
The Jusrol pastry I used in this recipe was bought by vouchers that Jusrol sent me to create a recipe using their pastry.