- Serves: 2
- Cook Time: 1 hour 5 minutes
- Prep Time: 25 minutes
- Effort: medium
For the tarts
- 200 g puff pastry
- 100 g soft goats' cheese
- 4 kumara, New Zealand sweet potatoes, about 800g, peeled
- 50 g butter
- 1 lemon, juice only
- pinches smoked paprika
For the okra
- 300 g okra, (preferably no longer than 7cm) trimmed and halved
- 1 onion, sliced
- 2 cloves garlic, sliced
- 3 tbsp olive oil
- 1/2 tsp smoked paprika, plus more to season
- 125 ml dry white wine
- 1/2 small canned chopped tomatoes
- 1/2 small bunch flat leaf parsley, leaves picked from their stalks
1. For the tarts: preheat the oven to 200C/gas 6.
2. Roll out the puff pastry dough to a 24 x 12cm rectangle. Place in the fridge for 45 minutes to rest. Once rested cut out 2 x 12cm circles, place on a baking tray and prick with a fork. Place a half of the goat's cheese in the centre of each.
3. Cut the kumara into slices about 1.5cm thick. Gently poach the slices for about 5 minutes in boiling salted water until they are just soft enough to push the point of a small sharp knife through. Drain well and pat dry on kitchen paper.
4. Heat the butter in a frying pan and fry the kumara slices for a couple of minutes until golden brown and sprinkle with the sugar. Season with the juice of half a lemon, pinch of salt and smoked paprika.
5. Place the slices in an overlapping circle around the top of the puff pastry circles. Bake in the preheated oven for about 30 minutes until the pastry is golden.
6. For the okra: place the okra, onion, garlic, olive oil, smoked paprika and the remaining lemon juice into a large shallow pan. Cook gently over a medium heat for 5 minutes until the onion is translucent.
7. Add the white wine and cook steadily until reduced by half. Add the tomatoes, and simmer for 20 minutes until the okra is just cooked through. Add the parsley leaves and season with salt and smoked paprika.
8. Check to see if the tarts are cooked by lifting them slightly with a palette knife; if the bottom and sides are golden the tarts are cooked.
9. To serve: spoon the okra and sauce onto two plates and top with the tarts.
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