Sweet Potato Tarts

Very tasty individual tarts that are easy to make and can be served hot or cold.

1. 1

   Preheat the oven to 200 degrees C. Wash the sweet potato, but don't peel it, and place it directly on the middle shelf of the oven. Bake for 40 - 45 minutes. Insert a sharp knife into the centre. It should be soft, but a little harder in the middle. Remove from the oven and leave to cool.
   
   Meanwhile, if using a pre-rolled sheet of puff pastry, cut it into 4 equal rectangles. Otherwise, roll the pastry out (approx. 3-4 mm thick) and cut into 4. With a sharp knife, score a 1 cm border around each one, but without cutting though. Place the tart bases on a lined baking sheet (or 2), a few cm apart. Cover loosely with cling film and chill in the fridge for at least half an hour.
   
   Once cool enough to hold, if not completely cool, peel the skin from the sweet potato and cut into slices, approx. 3-4 mm thick. Cut each slice in half.
   Lightly beat the egg with a fork.
   Remove the pastry from the fridge and brush each one all over with a little beaten egg. Dollop a little sour cream / creme fraiche in the centre part of each one and spread (as best you can on the egg-washed pastry), leaving the border clear.
   Place the half moons of sweet potato on the bases, slightly overlapping, keeping the border clear. Season with salt and pepper, to your personal taste. Crumble over the goats' cheese / feta and top with a few pumpkin seeds. Finely chop the chilli and scatter a little over each one (or use chilli flakes). Brush a little more egg over the borders.
   
   Bake for 25 minutes at 200 degrees C, until the pastry has risen and is golden, and well cooked underneath.
   
   Chop the parsley / coriander finely and mix with the olive oil, finely grated or crushed garlic, if using, and a pinch of salt if liked (the cheese will be quite salty). Brush generously over the hot tarts when you take them out of the oven. Leave on the tray for 5 minutes before serving warm, or leave to cool further.