Sweet potato, roast capsicum & goats cheese tartlets

Sweet potato, roast capsicum & goats cheese tartlets

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The ingredient of Sweet potato, roast capsicum & goats cheese tartlets

  1. 250g orange sweet potato (kumara), peeled, cut into 1.5cm pieces
  2. 2 tablespoons extra virgin olive oil
  3. 1 small red capsicum, quartered, deseeded
  4. 1 teaspoon sea salt
  5. 150g goats cheese
  6. 24 pre-cooked shortcrust pastry shells (5cm in diameter)
  7. Cracked black pepper, to serve

The instruction how to make Sweet potato, roast capsicum & goats cheese tartlets

  1. Preheat oven to 160u00b0C. Line a baking tray with non-stick baking paper.
  2. Place the sweet potato and 1 tablespoon of the oil in a medium bowl and toss well. Place on the lined tray and roast in preheated oven for 30 minutes or until the sweet potato is just tender.
  3. Meanwhile, preheat grill on high. Place the capsicum, skin-side up, under preheated grill and cook for 8-10 minutes or until charred and blistered. Transfer to a heatproof bowl, cover with a plate or foil and set aside for 5 minutes (this helps lift the skin).
  4. Peel the skin from the capsicum and thinly slice the flesh. Place the capsicum strips in a bowl and toss with the remaining oil and the salt.
  5. To assemble the tartlets, carefully spread 1 teaspoon of the goat?s cheese over the base of each pastry shell. Top with a few sweet potato pieces and capsicum strips. Place a small amount of the remaining goat?s cheese on top of each tartlet and sprinkle with pepper.

Nutritions of Sweet potato, roast capsicum & goats cheese tartlets

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calories: https://schema.org
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