For the crust
500 g of cooked and peeled sweet potatoes
1 egg
2 tablespoons of butter
1/4 cup of grated Parmesan cheese
1/4 cup of all-purpose flour
Salt to taste
Butter for greasing
Breadcrumbs for dusting
For the filling
4 tablespoons of olive oil
1 medium-sized onion, finely chopped
200 g of cooked ham, cut into small cubes
1/2 cup of tomato puree
1 tablespoon of English mustard
Salt to taste
1/2 teaspoon of oregano
10 green olives, sliced for garnish (optional)
For the crust
500 g of cooked and peeled sweet potatoes
1 egg
2 tablespoons of butter
1/4 cup of grated Parmesan cheese
1/4 cup of all-purpose flour
Salt to taste
Butter for greasing
Breadcrumbs for dusting
For the filling
4 tablespoons of olive oil
1 medium-sized onion, finely chopped
200 g of cooked ham, cut into small cubes
1/2 cup of tomato puree
1 tablespoon of English mustard
Salt to taste
1/2 teaspoon of oregano
10 green olives, sliced for garnish (optional)
Mash the sweet potatoes in a ricer, add the egg and butter
Mix well
Add the cheese and flour
Season with salt and mix well
Grease the tart molds with butter and dust with breadcrumbs
(Use your finger to help shape the dough.)
Bake the tarts in a preheated oven at 200°C for until they start to golden brown
Remove from the oven and let cool
Run a knife around each tart to loosen it. Reserve
Make the filling: in a pan with olive oil, fry the onion until caramelized
Add the ham, tomato puree, English mustard, salt, and oregano
Cook until heated through
Remove from heat and fill each tart with a spoonful of the filling
Garnish with sliced green olives
Serve warm or at room temperature
Yields 30 tarts
Each serving contains approximately 83 calories.
