I’m always in for any recipe I can make where I just throw everything in a container of some sort, put it in the oven and just taste it once it’s done. Yeah, I like cooking although sometimes I feel a little lazy. So last week I was feeling adventurous and so I decided to give these tartlets a try. When I try new recipe out of my imagination I always feel a little tense and curious but once I saw and tasted the result, I was happy with myself. This is a recipe you cannot get wrong (unless you forget the tartlets in the oven), it’s made with simple and healthy ingredients and the sweet potatoes and the broccoli can easily be cooked in advance. With the days getting cooler I find that tarts and similar recipes go perfectly with the weather… maybe it’s an idea or maybe it’s the cookng method but I find that anything that comes out of the oven has a cosy side to it.
Sweet Potato Broccoli Tartlets
Recipe for 6×10.5 cm tartlet moulds
Prep time: 10-15 min
Cook time: 30-35 min
350 g peeled sweet potatoes
150 g broccoli florets
60 g grated Gruyere
3 generous tbsp. flour (+ extra for dusting the moulds)
½ tbsp. smoked paprika
Salt and pepper
1 small tbsp. butter (+ extra to grease the moulds)
A handful of arugula leaves (optional)
Cut the sweet potatoes into chunks and boil them in salted water. Once they’re soft drain them.
Using the same pan bring another pot of salted water to a boil and blanch the broccoli florets by boiling them for 2 ½-3 min, drain them and place them in icy water. Remove them from the water and roughly chop them.
Mash the sweet potatoes add the flour and mix. Now add the smoked paprika, the grated cheese and season with salt and pepper. Mix all together and correct taste if needed. Add the egg and mix until it’s combined before adding the chopped broccoli.
Grease the aluminium moulds with butter and dust them with some flour. With a spatula or a spoon fill each mould until the top and even out the top surface. On top of each tartlet add a few pieces of butter.
Cook for about 20 min in a preheated oven at 200°C. Once done leave the tartlets a couple of minutes to cool before removing them from their moulds. If using them, top with arugula leaves and serve.