These sweet potato and mushroom tarts make a great vegetable accompaniment for a BBQ but are just as tasty as a snack on their own. You can be fairly flexible with the ingredients to suit your tastes. Consider swapping the sweet potato for pumpkin, using feta instead of parmesan, or even adding bacon for a non vegetarian option.
Preparation Time: 30 minutes (not including time for cooking sweet potato)
Cooking Time: 30 minutes
Makes: 12 servings
Ingredients One medium sized sweet potato
One tbsp oil
2 spring onions-chopped
250g of mushrooms-sliced
2 sheets of ready rolled puff pastry
4 eggs - lightly beaten
Half cup of milk (I used oat milk instead of normal milk. You may prefer to use another type of milk if avoiding cows milk)
1/2 tsp sweet paprika
1/3 cup of grated fresh parmesan cheese
One tbsp chopped fresh chives or one tsp dried mixed herbs
Sprinkle of cracked black pepper to taste
Ingredients for Sweet Potato and Mushroom Tarts
Grease a 12 hole muffin pan (1/3 cup capacity)
Boil, steam or microwave sweet potato until just tender and drain. You don't want it getting mushy.
Heat oil and butter in pan, add onions and mushrooms and cook, stirring until mushrooms are tender.
Cooked mushrooms and onions
Stir in chopped sweet potato and cool.
Cooked mushrooms, onions and sweet potato
Whisk eggs, milk, paprika, parmesan cheese and chives/herbs/pepper together until combined.
Egg, milk, parmesan cheese and herb mixture
Cut out 12 rounds of pastry and line muffin pans. Divide mushroom mixture evenly between the pastry cases and pour over egg and milk filling.
Filling the pastry cases. The six on the right do not have the egg mixture added so you can see how much I have filled the cases with the vegetables
Cook in a hot oven, 240 deg C (230 deg C for a fan forced oven) for about 30 minutes, or until mixture is set and is a light golden brown colour.