Sweet Potato and Fetta Tarts |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 2 |
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From our local supermarket, from the TV Party section of the booklet. Ingredients:
4 sheets phyllo pastry |
cooking spray (olive oil recommended) |
300 g sweet potatoes (diced) |
100 g feta cheese (greek-style crumbled) |
2 eggs |
1/3 cup cream |
1 teaspoon chives (snipped) |
1/4 teaspoon chili flakes |
salt and pepper |
Directions:
1. Preheat oven to 180C or 160C fan forced.
2. Spray each sheet of filo with oil and stack on top of one another.
3. Cut 8 x 10cm rounds from pastry and ease each round into a muffin pan and bake for 10 minutes till golden.
4. Meanwhile, place sweet potato in a microwave proof bowl and cook on HIGH (100 per cent power) for 3 minutes, until par-cooked.
5. Add a little sweet potato to each par cooked filo case and top with fetta.
6. Mix together eggs, cream, chives and chilli and season well with salt and pepper to taste and then fill each tart case with mix.
7. Bake for 15 minutes, until golden and filling is set.
8. Serve immediately.
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