Name: Kumara and sausage tarts
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 4 sheets frozen reduced-fat shortcrust pastry, thawed; 2 teaspoon vegetable or olive oil; 300 gram kumara, peeled, chopped; 4 thin beef sausages; 100 gram baby spinach leaves; 2 zucchini, sliced; 4 eggs; 300 millilitre light cream; 100 gram reduced-fat feta, crumbled; mixed salad, to serve

Ingredients

4 sheets frozen reduced-fat shortcrust pastry, thawed

2 teaspoon vegetable or olive oil

300 gram kumara, peeled, chopped

4 thin beef sausages

100 gram baby spinach leaves

2 zucchini, sliced

4 eggs

300 millilitre light cream

100 gram reduced-fat feta, crumbled

mixed salad, to serve

Method

1.Preheat oven to 200°C/180°C fan-forced. Cut each pastry sheet into 4 equal squares (16 squares total). Grease 8 holes of a 12-hole (¾-cup) Texas muffin tray. Carefully press 2 pastry squares, overlapping, into each prepared hole. Prick base with a fork. Bake for 10 minutes or until light golden.

2.Meanwhile, heat half the oil in a frying pan over high heat. Add kumara and sausages; cook and turn for 10 minutes or until golden and cooked. Transfer kumara to a heatproof bowl. Transfer sausages to a heatproof board. Cool slightly. Slice sausages. Add sausage and spinach to kumara.

3.Heat remaining oil in same pan over high heat. Add zucchini; cook and stir for 3 minutes or until just tender. Season. Remove from heat and keep warm.

4.Whisk eggs and cream together. Add to sausage mixture; stir to combine and season. Spoon evenly into pastry shells. Sprinkle tops with feta.

5.Bake for 10 minutes or until golden and set. Stand in tray for 5 minutes. Transfer tarts to serving plates and top with zucchini. Serve kumara tarts with salad.

Use loose spinach leaves instead of packaged; they’re cheaper per kilo.
Note

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