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Our natural obsession.
Sweet potato,
chorizo and Irish
goat’s cheese tart
Preparation time: 10 mins to prepare, 30 mins to cook
Serves: 4
Ingredients
e 75g plain flour
e 500g ready-made puff pastry
e 1 free range Irish egg, lightly beaten
e 100g Irish goat’s cheese, crumbled
e 100g baked sweet potato
e 50g chorizo (diced small)
e Small bunch of flat leaf Irish parsley, picked
e 4tbsp extra virgin olive oil
e Salt and pepper, to taste
Method
1. Preheat the oven to 200°C /400°F.
2. Lightly dust a work surface with the flour, and roll out the
puff pastry until it is 4mm thick. Cut out 4 discs with an
11.5cm round pastry cutter and then with a sharp small
knife lightly score around the pastry discs 1cm away from
the edge, trying not to cut through the pastry.
3. Brush with the beaten egg, lay the pasty discs onto a nonstick
baking tray and place in the oven on the middle shelf
and bake for 15 minutes, or until crispy and golden brown.
Once cooked remove from the oven and leave to cool.
Remove the inner part with a small knife.
4. While you are waiting for the pastry to cook, cut the
sweet potato into small 1cm pieces. Then arrange on
the base of the tarts.
5. Sprinkle goats cheese and chorizo over the tarts and
place in the oven at 150°C for approximately
15 minutes until warmed through
6. Remove and place the pastry discs on 4 plates. Sprinkle
with chopped parsley and drizzle with olive oil before
serving.
Serve with:
A fresh leafy side salad.
Alternative:
If you are not a fan of goat’s cheese, try a good buffalo
mozzarella instead.
Helpful tip:
Cover the tart’s edges with foil if they start to overcook
and this will prevent them from over browning
and allow the pastry base to cook through.
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