Whether you're a vegetarian or not, the combination of mellow sweet potato and fresh goats' cheese - all lightly spiced in a melting pastry tart - makes a satisfying summer main course.
Serves 4, 30 mins preparation, 1 hour 15 mins cooking
1kg sweet potatoes
250g ready made puff pastry
120ml soured cream
1 dessert spoon ground cumin seeds
Sea salt and milled black pepper
100g goats' cheese
2 tablespoons pumpkin seeds
1 medium hot chilli, finely chopped
2 tablespoons olive oil
1 garlic clove, crushed
1 tablespoon flat-leaf parsley, chopped
Pre-heat the oven to 200°C / gas mark 6.
Bake the sweet potatoes in their skins for 45 minutes. Leave them to cool until you can handle them, then peel them and cut into 5mm slices.
On a lightly floured work surface, roll out the puff pastry until it's 2mm thick. Cut it into 4 rectangles and prick it all over with a fork. Place it on a baking tray lined with baking parchment, and rest in the fridge for 30 minutes.
Mix together the soured cream and ground cumin seeds.
Remove the pastry from the fridge. Spread a thin layer of the soured cream mixture over each rectangle, leaving a 5mm border around each one.
Arrange the sweet potato slices on each piece of pastry, and season with salt and pepper.
Crumble the goats' cheese on top, and sprinkle with pumpkin seeds and chilli.
Bake for 20-25 minutes.
While the tarts are cooking, mix the olive oil, garlic, parsley and a pinch of salt. As soon as the tarts come out of the oven, brush them with the oil mixture. Serve warm or at room temperature.