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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!