It’s Thanksgiving week and we’re all about serving charming appetizers!! Anjanee from Fig & Honey is sharing a recipe for these delicious and adorable Sweet Potato and Goats Cheese Tartlets! More below!
When the seasons start changing and the weather starts cooling down, your comfort food mindset kicks in. With the holidays right around the corner, the seasonal foods we love are back in abundance and sweet potatoes are one of the things that comes first to my mind. It’s also one of the first things I start incorporating into my weekly routine. I love the creaminess and the touch of sweet that comes from a roasted sweet potato. It pairs perfectly with the herby earthy flavor of rosemary which makes this tartlet so delicious! It makes it hard to just have one!
I love how these look and taste like they took forever to make but really are pretty quick to whip up. They would taste amazing on any holiday appetizer spread or even a couple for lunch with a yummy salad or cup of soup!
Sweet Potato + Goats Cheese Tartlets Serves 12
6 oz all purpose flour
3.5 oz butter
2-3 tbsp water
1/2 cup cooked sweet potato (boiled or roasted)
1 oz heavy whipping cream
2.5 oz milk
1/2 tsp rosemary, finely chopped
2 oz goats cheese
salt and pepper to taste
12 sprigs rosemary to garnish
To make the pastry, add the flour and butter into a large bowl. With the tips of your fingers, rub the butter into the flour. Once the mixture resembles breadcrumbs, then add a little bit of the water at a time mixing until it all comes together in a ball. You may not need all of it. Flatten and refrigerate for 20 minutes.
Meanwhile, in a small bowl, mash the sweet potato. Season with a bit of salt and pepper.
In another bowl, combine the heavy whipping cream, milk, eggs and rosemary. Season with salt and pepper.
Preheat oven to 400°F.
Remove the pastry from the fridge and roll to about 1/8 inch thick. With a 3.5 inch circle cutter, cut out 12 rounds. Gently fit them into a muffin tin.
Add about 2 tsps of sweet potato to each tartlet. Using the back of a spoon, flatten the sweet potato evenly into the bottom of each tartlet. Then carefully pour in the egg and cream mixture into each tartlet making sure to leave a little space so the filling doesn’t overflow. Top with crumbled goats cheese.
Place in oven and bake for 20 minutes until the pastry is golden brown. Let cool for 5 minutes and then remove and cool on a rack. Once cooled and ready to serve, add a sprig of rosemary into each tartlet.
Food photography and recipe development by Anjanee of Fig & Honey