Sweet potato tartlets

Tonight was the first night in ages I tried to cook something new and a bit different. I have been very busy up to last week. I have only started to think about new recipes over the last few days. In the same way, I started reordering organic veg baskets two weeks ago now that I have time to adapt to the "needs" of the basket. This week, there was only one sweet potato in the veg basket and I had been wondering what to do with it when I remembered that I had bought puff pastry and it was sitting in the fridge. The thing about puff pastry is that, until a couple of months ago, it was very difficult to find real butter puff pastry in Ireland. And now, I keep buying some whether I need it or not, hoping that if I keep buying some, the shop will keep stocking it!
So, that's how the idea of making sweet potato tartlets came to me. And they are really lovely!

Sweet potato tartlets

Ingredients:
- puff pastry (made with butter, not margarine)
- 1 sweet potato
- 1 egg beaten
- 3 tsp of crème fraîche
- some goat's cheese
- thyme
- a small bunch of basil
- 1 garlic clove
- olive oil
- some red onion marmalade (optional)




1. Preheat the oven at 180ºC. Then, roast the sweet potato for 30-40 minutes in the oven with the skin on. Once roasted, cool. 
2. Cut your puff pastry into large slices. Brush the slices with the beaten egg. Then, spread one teaspoon of crème fraîche on each slice. 
3. Peel the sweet potato, slice into 3mm thick slices, layer them on each slice.
4. Season and sprinkle the thyme and bits of goat's cheese on each slice.
5. Bake in the oven for 20-30 minutes until the pastry is cooked. 
6. While the slices are baking, put the basil, garlic and some seasoning into a bowl. Use a mixer and blitz everything together. Then, add about 10 tbsp of olive oil slowly while blitzing everything.
7. When the tartlets are ready, add some of the basil oil on top and some red onion marmalade.


Bon appétit!