“Paddington thought for a moment. ‘I think I’ll start in the kitchen,’ he said. ‘I may make some pastry. Bears like pastry.’ “
Excerpt from Paddington and the Busy Day – Michael Bond
Since I do not have any pastry loving Peruvian bears at home to make it for me, I tend to keep a pack of puff pastry in the freezer. Open tarts make an easy and delicious supper option for week days. I usually make something along the lines of a pesto, chicken and mushroom type of combo but also like to try new flavours every now and then. This veggie version is adapted from an Ottolenghi recipe for sweet potato galettes. I added some butternut cubes and a delicious thyme oil for extra flavour.
If you wanted to make this ahead of time you could prepare the thyme oil and roast the veggies, but be sure to assemble and bake the tarts just before serving. Serve as a starter or alongside a crunchy salad for lunch. To be honest, they also make a great supper!
SWEET POTATO, BUTTERNUT and CHEVIN TARTS
400g puff pastry
4 very small sweet potatoes, scrubbed with skins on (about 400g)
300g butternut chunks
2 tbsp olive oil
2 garlic cloves, crushed
3 tsp fresh thyme leaves, chopped
salt and pepper
1/2 cup sour cream
100g soft chevin
Step 3.) Combine the olive oil, garlic, thyme and some salt and pepper in a small bowl and set aside.
Step 4.) Arrange the pastry circles on a greased tray, allowing some room for spreading. Beat the egg and brush lightly over the pastry. Spoon a layer of sour cream onto each round, leaving a 1/2 cm border. Don’t worry if its not perfectly even.