Simple goats cheese and black olive tartlets

Method

Prepare the sweet potatoes

• 1)

  Preheat the oven to 200 degrees celsius

• 2)

  Wash the sweet potatoes and place on a baking tray

• 3)

  Bake the sweet potatoes in their skins for 35-40 minutes, until they are soft

• 4)

  Take them out the oven. Once cooled, top and tail the sweet potatoes before peeling the skin (the skin of the sweet potatoes will be soft enough to pull away, just make sure they are cooled fully, otherwise it could burn your fingers!)

• 5)

  Cut the sweet potatoes in to circles (3mm in width)

Tartlets

• 1)

  Line two more baking trays with greaseproof paper

• 2)

  Roll out the puff pastry and cut each sheet lengthways and then 3 equal vertical cuts, so you get 6 equal squares on each sheet

• 3)

  Place the squares on the baking trays, ensure there is a space between each

• 4)

  If the puff pastry is starting to soften, place in the fridge for up to 30 minutes to allow it to firm up again

• 5)

  Spread a thin layer of soured cream on each of the pastry squares leaving a border of approximately 5mm on each square

• 6)

  Arrange the sweet potato (approximately 3-4 circles) on each pastry square. They are fine to overlap.

• 7)

  Crumble the goats cheese over the top of each square, season and sprinkle each with pumpkin seeds

• 8)

  Brush the border of each with the beaten egg before placing in the oven for 20 – 25 minutes

Tartlet topping

• 1)

  Whilst the tartlets are cooking, mix together the black olive tapenade, oil, garlic and parsley together in a bowl

• 2)

  As soon as the tartlets come out of the oven, brush them with the tartlet topping

• 3)

  Serve as soon as they are out of the oven, although they also taste great cold