Ingredients
1 cup sweet potato, peeled and cut into small cubes
1 tbsp olive oil
1 cup pouring cream
2 eggs
¼ cup parmesan cheese, finely grated
Salt and pepper to taste
8 pre-made savory tart shells
Directions
These tarts are a great little appetiser, especially with a chilled glass of bubbles! You could swap the sweet potato with roast pumpkin and also add some goat’s cheese if you like.
Preheat oven to 190C. Toss the sweet potato with a tablespoon of the olive oil and place on a roasting tray, pop this into the oven for 25 minutes or until the potato is cooked through and just beginning to caramelise around the edges.
Whisk together the cream, egg, cheese and seasoning and set aside. Place the tart shells on a baking tray then divide the roasted sweet potato and caramelised onion up between them. Carefully pour in the cream mixture, filling the tart shells up about 3/4. Bake in preheated oven for 20 minutes or until the tops are golden brown and just firm to touch. Serve with Beerenberg Tomato and Cracked Pepper Relish.
