Sweet Potato And Sausage Tarts - cooking recipe

Ingredients

4 sheets frozen pie dough, thawed
2 tsp vegetable or olive oil
10.5 oz sweet potato, peeled, chopped
4 None thin beef sausages
3.5 oz baby spinach leaves
2 None zucchini, sliced
4 None large eggs
1 1/4 cups heavy cream or half-and-half
3.5 oz reduced-fat feta cheese, crumbled
None None mixed greens, to serve

Preparation

Preheat oven to 400\u00b0F. Cut each pastry sheet into 4 equal squares (16 squares total). Grease 8 recesses of a 12-cup muffin pan. Carefully press 2 pastry squares, overlapping, into each prepared recess. Prick bases with a fork. Bake for 10 mins, or until light golden brown.
Meanwhile, heat 1 tsp oil in a frying pan over high heat. Cook sweet potato and sausages for 10 mins, or until golden brown and cooked through. Transfer sweet potato to a heatproof bowl. Transfer sausages to a cutting board and let cool slightly. Slice sausages then add to sweet potato along with spinach.
Add remaining oil to pan. Cook zucchini for 3 mins, or until just tender. Season. Remove from heat and keep warm.
Whisk eggs and cream together. Add to sausage mixture and stir to combine. Season. Spoon evenly into tart shells and sprinkle tops with feta. Bake for 10 mins, or until golden brown and set. Let cool in tray for 5 mins then transfer to serving plates and top with zucchini. Serve sweet potato tarts with mixed greens.