SWEET POTATO and FETTA TARTS

Making these Sweet Potato and Fetta Tarts, I was eager to start as I had never used Filo Pastry before but as you can see they turned out looking quite good. I was also a little apprehensive how the kids would like the chilli flakes in the recipe but I can safely report there were no complaints and as always with a dish they enjoy, they came back looking for more.

                                         
                                                          SWEET POTATO AND FETTA TARTS

4 Sheets Filo Pastry
300g Sweet Potato, diced
100g Greek-style Fetta, crumbled
2 Eggs
1/3 cup Cream
1 teasp. snipped Chives
1/4 teasp. Chilli Flakes.


1. Preheat oven to 180 degrees celsius (160 degrees fan-forced). Spray each
   sheet filo with cooking spray and stack on top of one another.


2. Cut 8 x 10cm rounds from pastry. Ease each round into a muffin pan. Bake
    for 10 minutes, until golden.


3. Meanwhile, place sweet potato in a microwave proof bowl. Cook on HIGH
   (100% power) for 3 minutes, until par-cooked.


4. Add a little sweet potato to each filo case. Top with fetta. Mix together
   eggs, cream, chives and chilli. Season well. Fill each tart case. Bake for
   15 minutes, until golden and filling is set. Serve immediately.