Sweet Potato & Goat Cheese Leek Tart

If you are looking for a last minute, easy recipe for the holidays, my sweet potato, goat cheese and leek phyllo tart is absolutely the way to go.

The Deets:
If you’re in need of a last-minute, fuss-free recipe for Thanksgiving or any fall gathering, my sweet potato, goat cheese, and leek phyllo tart is exactly what you’re looking for. This tart has become one of my go-to dishes because it consistently delivers on flavor, texture, and presentation. Every time I make it, I’m reminded of why it’s such a crowd-pleaser—it’s simple to prepare, yet tastes and looks like something far more elaborate. I have made a few of these tarts now and they are my go to because they truly always hit.

Once baked to crispy, golden perfection, drizzle the tart with a generous amount of hot honey. The honey’s gentle heat adds a spicy kick that contrasts beautifully with the potatoes’ sweetness and the goat cheese’s savory richness. The phyllo crust, meanwhile, becomes irresistibly flaky and buttery, offering the perfect crunchy counterpoint to the soft, luscious filling.

Whether you’re hosting friends or family or simply looking for a dish that feels special without the hassle, this tart is sure to be a hit. And trust me, once you’ve tasted that perfect combination of sweet potatoes, goat cheese, and hot honey, you’ll be making it again and again. If you enjoyed this, check out more tart ideas here.

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Sweet potato, goat cheese and leek phyllo tart

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Ingredients

The filling:

• ▢ 1 Egg yolk
• ▢ 1 Shallot, thinly sliced
• ▢ 1 Leek, thinly sliced
• ▢ 1/4 Cup Softened or whipped cream cheese
• ▢ 4 Oz Herb goat cheese, softened
• ▢ 2 tbsp Butter

The rest:

• ▢ 2 Sweet potatoes
• ▢ 8 tbsp Butter, 4 for the sweet potatoes and 4 for the phyllo dough
• ▢ 2 tbsp Brown sugar
• ▢ A few sprigs of sage
• ▢ 6 Sheets of phyllo dough

Instructions 

• Preheat oven to 400 and remove phyllo dough from freezer to thaw.
• Peel and thinly slice sweet potatoes. Melt butter and pour half over the sweet potatoes along with the brown sugar and chopped sage.
• Thinly slice the leek and shallot and add to a skillet with the butter. Season with salt and pepper. Cook for about 15-20 min stirring often. Leeks and shallots should be fully softened and combined. Remove from heat and let cool.
• Add leek/shallot mixture to a bowl with the other filling ingredients. Mix until fully combined.
• Melt remaining butter and brush one sheet of phyllo dough. Add another sheet on top and repeat with remaining 5 layers, brushing with butter between each layer. 
• Add filling to the middle and then layer the sweet potatoes in a circular pattern. Crinkle the phyllo dough in on each side to create the crust. If the dough is flaking, add a little melted butter to those edges. Brush the top with more butter. Bake for about 25 min or until nicely golden brown. Drizzle the top with honey and serve. Enjoy! 

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