Sweet Potato and Leek Tarts
3 sheets ready rolled puff pastry
2 large leeks, sliced
375g sweet potato, coarsely grated
4 free-range eggs, lightly beaten
1 1/4 cup pure or thickened cream
1 Tbsp seeded mustard
1/2 cup grated tasty cheese
1. Preheat oven to 210c, thaw pastry sheets and cut into squares push into base of muffin tin.
2. Melt butter in a large pan. add sliced leeks and sweet potato cook covered for 8-10 minutes stirring occasionally. Allow mixture to cool.
3. Combine eggs, cream, cheese and mustard. Add vegetables. Spoon into pastry cases bake 25-30 minutes.