Sweet Potato and Leek Tarts

Sweet Potato and Leek Tarts

Ingredients:

3 sheets ready rolled puff pastry
20g butter
2 large leeks, sliced
375g sweet potato, coarsley grated
4 free-range eggs, lightly beaten
1 1/4 cup pure or thickened cream
1 Tbsp seeded mustard
1/2 cup grated tasty cheese (can use low fat)

Method:

1. preheat oven to 210c, thaw pastry sheets and cut into squares push into base of muffin tin

2. Melt butter in a large pan. add sliced leeks and sweet potato cook covered for 8 -10 mins stirring occasionally. Allow mixture to cool

3. Combine eggs, cream, cheese and mustard. Add vegies. Spoon into pastry cases bake 25-30mins

Rating: 4

Leek and Swiss Cheese Tart

This is also a Weight Watchers recipe, but it certainly doesn't taste like one! It's amazingly rich. The pie-crust looks a little wierd on paper, but is really yummy! You should give it a go.

Leek and Swiss Cheese Tart:

Ingredients:

Pastry:

160g plain flour
2 Tbsp butter
1/4 cup natural yoghurt (I like the european style)
1/3-1/2 cup water
10g plain flour, extra

Filling:

2 eggs, lightly beaten
1 cup evaporated low fat milk
3 tsp Dijon mustard
1 Tbsp fresh thyme, chopped
150g swish cheese, grated
4 leeks, washed well, trimmed and thinly sliced

Method:

1. To make the pastry, sift flour and add to a food processor with butter. Process for 30 seconds or until mixture is fine and crumbly. Add the yoghurt and enough water to bind the pastry. Kneed pastry lightly in the extra flour, wrap in plastic-wrap and place in the fridge for 30 mins.

2. Coat a medium pan with cooking spray and cook leeks until soft. Cool.

3. Preheat oven to 180*C. Roll out the pastry between 2 sheets of non-stick baking paper to fit a 28cm loose-based flan tin (baking paper may stick to one side - this is ok). Line tin with pastry, trim edges and line with sheet of baking paper (of already stuck to one side, don't add more baking paper).

4. Fill paper with uncooked rice and bake for 10mins (called "blind baking"). Discard paper and rice. Bake a further 10 mins.

5. To make the filling, combine eggs, evaporated milk, mustard, thyme and cheese. Add the leeks and pour mixture into the pastry shell. Bake for 40-45 mins or until set and golden on top.

Serves: 6

Rating: 4.5

Baked ricotta tarts

This recipe is so simple it's hard to believe that it will taste so GOOD!!

Baked ricotta tarts

Ingredients:

500g ricotta cheese
fresh herbs (e.g.garlic, corriander, chilli, etc) chopped
salt

Method:

Stir all together and put into greased muffin tins at 180*C for about 30mins or until firm


You can serve this as a side dish or as a main meal with veggies, salad, or anything else you can think of!

Serves: 2-4 people

Rating: 4.5 stars