Greek Sweet Potato and Feta Tart

Name: Greek Sweet Potato and Feta Tart
Prep time: 10 min
Cook time: 1 h 10 min
Yield: 8 pieces
Ingredients: 2 pounds sweet potatoes; ¼ cup olive oil plus ¼ cup more for brushing the phyllo; 1 medium onion diced; 7 ounces crumbled feta; 2 eggs; ¼ cup milk; 1 tablespoon herbs de provence; ½ teaspoon salt; freshly ground pepper; 6 sheets phyllo; 1 tablespoon grated parmesan

User Reviews

5.0

24 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Servings
8 pieces
Course
Main Course
Cuisine
Mediterranean, Greek

Greek Sweet Potato and Feta Tart

Samara Cline

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Ingredients

Servings

2 pounds sweet potatoes 850 grams- about 3 medium potatoes
¼ cup olive oil plus ¼ cup more for brushing the phyllo
1 medium onion diced
7 ounces crumbled feta 200 grams
2 eggs
¼ cup milk
1 tablespoon herbs de provence a mixture of marjoram, rosemary, thyme, and oregano or just 1 1/2 teaspoon rosemary if you prefer its aroma.
½ teaspoon salt
freshly ground pepper
6 sheets phyllo defrosted if you using frozen
1 tablespoon grated parmesan

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Instructions

Preheat oven at 400 degrees F (200 C).
Chop the sweet potatoes in small cubes about ½ inch cubes. Place in bowl and drizzle 1 ½ tablespoon olive oil, mix until all pieces are coated with the oil. Spread in a pan and roast for 20-25 minutes. Remove and set aside, lower oven temperature to 350 F (180 C).
In the meantime sauté the onion in 2 teaspoons of olive oil until translucent.
In a large bowl mix the crumbled feta, eggs, milk, 1 tablespoon herbs de provence , 1 teaspoon salt, freshly ground pepper, 1 ½ tablespoon olive oil. Add the onion (let it cool a few minutes before adding) and the sweet potato cubes. Mix gently and set aside.
Brush a 10 inch tart pan with olive oil. Place 6 sheets of phyllo in the pan, brushing each layer with olive oil. Cut off the leftover pieces hanging over the sides of the pan. * If you are using homemade phyllo see notes.
Empty the sweet potato mixture in the pan, spreading it evenly with a spatula. Sprinkle with parmesan.
Cover the tart loosely with aluminum foil and bake for about 20 minutes. Remove aluminum foil and bake for another 20-25 minutes.
Remove from oven and let it cool before slicing.

Notes

If you are using homemade phyllo, you only place one layer of dough on the bottom and brush with olive oil. You will need to bake 10-15 minutes extra.