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Gingered Butternut Tartlet

INGREDIENTS:

Base:
100g cream cheese
100g butter
1 cup flour
Topping:
500g butternut, roughly chopped
500g sweet potatoes, scrubbed and roughly chopped
1 tablespoon grated fresh ginger
Olive oil
100g feta cheese, roughly crumbled
1 tin chickpeas
1 tin coconut milk
½ bunch dhanya
A few rocket leaves
Salt and pepper

METHOD:

  1. To make the pastry, place all the ingredients into a food processor and whiz until the pastry forms a lump. Allow the pastry to rest in the fridge for about ½ an hour.
  2. Roll the pastry out and place in a large flat quiche dish or make your own “freeform” pastry base on a baking tray.
  3. Prick the pastry all over with a fork. Brush with a little egg wash.
  4. Bake at 180°C for about 15 minutes or until just slightly browned.
  5. Meanwhile mix the butternut and sweet potato pieces in a roasting pan, together with a generous drizzling of olive oil, the fresh ginger and salt and pepper.
  6. Roast for 20 minutes in a hot oven (220°C).
  7. Remove from the oven and mix with the drained chickpeas, feta cheese and the coconut milk.
  8. Pile the mixture onto the pastry case and return to the hot oven. Bake for 5 minutes, or until the cheese has softened and the pastry is completely cooked. Remove and top with the dhayna and rocket.