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Sweet potato, roast capsicum & goat's cheese tartlets
Sweet potato, roast capsicum & goat's cheese tartlets
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Ingredients:
  • 250g orange sweet potato (kumara), peeled, cut into 1.5cm pieces
  • 36.40 gm extra virgin olive oil
  • 1 small red capsicum, quartered, deseeded
  • 2.40 gm sea salt
  • 150g goat's cheese
  • 24 pre-cooked shortcrust pastry shells (5cm in diameter)
  • Cracked black pepper, to serve
Instructions:
  • Preheat your oven to 160°C and line a baking tray with non-stick baking paper.
  • In a medium bowl, coat the sweet potato with 1 tablespoon of oil. Spread the sweet potato on a lined tray and roast in a preheated oven for 30 minutes or until tender.
  • Preheat the grill to high. Grill the capsicum skin-side up until charred and blistered, about 8-10 minutes. Place the charred capsicum in a heatproof bowl, cover with a plate or foil, and set aside for 5 minutes to help lift the skin.
  • Remove the skin from the capsicum, thinly slice the flesh, and toss in a bowl with the remaining oil and salt.
  • Spread a teaspoon of creamy goat cheese on each pastry shell, layer with sweet potato pieces and capsicum strips. Add more goat cheese on top and sprinkle with pepper before serving.

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