I’m not turning vegetarian- honest! Not that there’s anything wrong with being vegetarian…..I even know a few (wink wink) and meat does not rule my dinner table. However, life without meat is a little…..well….inconvenient as many of my staple bible recipes contain meat which provides that much needed flavour and protein. I know however, that many vegetarian dishes can be just as punchy, satisfying and tasty especially if you have ever read the Ottolenghi cookbook which is a must have for any passionate herbivore. This little tartlet is a tasty example of a vegetarian alternative for those days when you just fancy something simple. Its also great for those cheeky veges at your dinner parties……they’re probably fed up of quiche by now….
(Serves 4)
- 250g puff pastry
- 1 egg
- 4tbsp cream cheese
- 2 small sweet potatoes
- 1 tbsp cumin seeds
- 100g soft goats cheese
- Caramelized balsamic red onions (see red onion recipe)
- 2 tbsp pumpkin seeds
- Flat leaf parsley, chopped
- Extra virgin olive oil
- Preheat the oven to 200°C . Peeled and chop the sweet potatoes into cubes about 2cm. Place in a roasting tin and season with salt and pepper and scatter with the cumin seeds. Drizzle generously with olive oil and roast for 30 minutes until soft.
- Roll the pastry out to about 3 mm thick and cut into 4 rectangles about 15cmx7cm and place on a lined baking tray. Using a sharp knife, score a border about 1cm in from the edge, making sure you don’t cut all the way through. Brush with beaten egg.
- Spread the base of each pastry rectangle with the cream cheese. Top with the sweet potato cubes, crumbled goats cheese and pumpkin seeds.
- Place in the oven for 15-18 minutes until golden.
- After this time, top with the red onions and return to the oven for a further 2 minutes until the pastry is golden and puffed.
- Remove from the oven and scatter with the chopped parsley and drizzle with olive oil.
- I served mine with a watercress, chive and sugar snap salad. Enjoy and think of the poor pig or cow you spared!
