Greek Sweet Potato and Feta Tart
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 10 mins
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Servings
8 pieces
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Course
Main Course
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Cuisine
Mediterranean, Greek
Greek Sweet Potato and Feta Tart
Description
This tart begins by roasting small cubes of sweet potato tossed in olive oil until tender and slightly caramelized. Meanwhile, diced onions are sautéed until translucent to add mild sweetness. These components are combined with crumbled feta, eggs, milk, herbes de Provence (or rosemary), salt, black pepper, and olive oil to create a rich, savory filling.
The filling is placed onto a tart pan layered with six sheets of phyllo, each brushed with olive oil to produce a flaky and crisp base and edges. Grated Parmesan cheese is sprinkled on top before baking. The phyllo provides a delicate, crisp contrast to the creamy, dense filling made by the sweet potatoes and feta mixture.
Baking is performed at moderate temperatures with an initial roast of the potatoes at a higher heat, then a lower oven temperature for the assembled tart to ensure even cooking of the filling and a golden crust. The tart can be served warm or at room temperature as a brunch, appetizer, or light meal.
If using homemade phyllo dough, only one layer is used at the bottom along with olive oil brushing, and the baking time is extended by 10 to 15 minutes to ensure proper cooking.
Ingredients
- 2 pounds sweet potato 850 grams- about 3 medium potatoes
- ¼ cup olive oil plus ¼ cup more for brushing the phyllo
- 1 onion medium, diced
- 7 ounces feta cheese 200 grams, crumbled
- 2 egg
- ¼ cup milk
- 1 tablespoon herbes 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
- black pepper freshly ground
- 6 phyllo dough defrosted if you using frozen
- 1 tablespoon Parmesan Cheese grated
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
- When using homemade phyllo dough, apply only one layer at the tart bottom, brush with olive oil, and increase baking time by 10 to 15 minutes.
User Reviews
Overall Rating
5
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