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….
- 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!