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–+ servings

Sweet Potato Tart

prep 20 minutes
cook 45 minutes
total 1 hour 5 minutes
This Sweet Potato and Goat Cheese Tart is surprisingly simple to make and so impressive as an appetizer for any occasion. Perfect for beginner or experienced cooks, it's a tart that should be at the center of your table.
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Ingredients

Serves 4 people

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! 

Notes

Fridge: Store leftover sweet potato tart in an airtight container in the refrigerator for up to 3 days, then reheat in the oven until warmed through and the phyllo is crisp again.
Freezer: Freezing is not recommended because the creamy filling and phyllo can become watery and lose their crisp texture once thawed.
Make ahead: Prepare the leek filling and sliced sweet potatoes up to 1 day in advance and refrigerate them separately, then assemble the tart with the phyllo just before baking for the best texture.