Preheat your oven to 200°C. Roll out your puff pastry and cut out four 14 cm circles. Place the pastry rounds on a greased tray and pop in the fridge.Arrange the whole sweet potatoes and butternut chunks (in a single layer) on a greased baking tray. Roast for 15 minutes. Remove from the oven and set aside until cool enough to handle. Peel the potatoes and cut into 5 mm slices. Cut the butternut chunks into smaller cubes.Combine the olive oil, garlic, thyme and some salt and pepper in a small bowl and set aside.Arrange the pastry circles on a greased tray, allowing some room for spreading. Beat the egg and brush lightly over the pastry. Spoon a layer of sour cream onto each round, leaving a 1/2 cm border. Don’t worry if its not perfectly even.Arrange a layer of sweet potato slices over the sour cream. Scatter the butternut cubes over the top.Use your hands to break the chevin up into small chunks and dot them over the tarts. Lastly, gently brush the tarts with some of the thyme oil.Reserve a little of the oil for when they come out of the oven.Bake the tarts for 25-30 minutes until the pastry is golden and has risen. Brush them with the remaining thyme oil and serve immediately. Reprinted with the permission of Cupcakes and Couscous To see more click here.
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