I found this recipe in the latest Coles magazine and made a few little changes to bring the calorie count down. I just made it in a muffin pan, so I ended up with 8 tarts, which came in around 170 calories each. Also, I didn't both with the blind baking (that's the baking paper and beans) - I just put them in the oven empty. And I had a heap of leftover filling too, so I just poured it into the spare muffin holes for leftovers. Anyway, these were DELICIOUS, I loved them! Superb for the whole family - the toddler and baby both devoured these happily. Also great as a picnic or brunch food - how versatile!
Ingredients
400g sweet potato, peeled and cut into 2cm cubes
olive oil spray
1 1/2 sheets reduced-fat puff pastry
2 eggs, lightly beaten
1/2 cup light cream
250g low-fat ricotta cheese
2 tablespoons chopped chives
Salad leaves, to serve
Method
Preheat oven to 180 degrees celsius. Line a tray with baking paper. Place sweet potato on tray and spray with olive oil, season with salt and pepper and bake for 20 minutes, until golden. Spray 6 x 8cm losse-bottom flan tins with olive oil spray.
Cut the puff pastry into quarters and ease each quarter into the flan tins. Press to fit. Prick the base with a fork, line with baking paper and dry beans and bake for 10 minutes until lightly golden. Remove from oven and remove paper and beans.
In a jug, whisk together eggs, cream, half the ricotta and chives. Fill the tart shells with sweet potato and top with egg mixture. Top with remaining ricotta cheese. Bake for 25-30 minutes until puffed and golden. Serve with salad leaves.
No comments:
Post a Comment