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Filo Tart

Sweet Potato and Kale Filo Pastry Tart

Ultimate vegetarian filo tart that hits the spot when you are in need of some comfort food! A great lower-fat alternative to a quiche!
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Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Dinner, Lunch, Main Course
Servings 4 people


  • Ovenproof frying pan/ cast iron skillet


  • 5 tbsp rapeseed or olive oil
  • 250 g leeks (2 small or 1 large leek) sliced
  • 320 g sweet potatoes chopped to 1cm cubes
  • 1 tsp chilli flakes
  • 2 garlic cloves chopped finely
  • 130 g cream cheese full or reduced fat
  • 2 eggs
  • 1 lemon zested
  • 80 g kale tough cores removed, leaves shredded
  • 15 g dill fresh or frozen (use 1 tsp if using dried dill)
  • 8 filo pastry sheets
  • 100 g goat's cheese
  • 1 tsp nigella seeds


  • Heat 3 tbsp of oil in a ovenproof frying pan or cast iron skillet. Add leeks and cook over medium heat for 5 minutes. Then tip in cubed sweet potato and cook for 10 minutes covered with a lid. Make sure to stir once in a while.
  • Stir in kale, chopped garlic and chilli flakes, cover again and cook for a further 5 minutes. Then remove from the heat, season, stir gently to keep potatoes intact and set aside to cool down slightly.
  • In a separate large bowl, beat together your cream cheese, eggs, dill and lemon zest and some seasoning. Spoon the cooled down sweet potato filling into it and fold everything together.
  • Preheat your oven to 200C Fan. Wipe the pan you used for your vegetables. Lay the first sheet of filo pastry in it and brush with a little oil (no need to brush the pan first). Carry on layering the filo sheets, making sure the corners don't align (lay each sheet at a different angle) and brushing with a little oil in between.
  • Tip your creamy vegetable filling into your pastry covered pan and crumble in your goat's cheese on top (or arrange goat's cheese slices if you're using more mature cheese).
  • Crumple the pastry inwards over the filling, leaving the middle of the tart exposed and then brush the pastry with a little more oil. Sprinkle with nigella seeds.
  • Put your pan back on the hob on medium heat and cook for around 3 minutes to crisp up the bottom of your tart. Transfer to the oven and bake for 15 minutes until filo pastry is crispy and a lovely golden colour.
  • When you remove the pie from the oven, set it aside for 8-10 minutes. The filling will firm up, and it will be easier to remove from the pan and slice it.
Keyword Filo Pastry Tart, Filo Tart, Tart, Vegetarian, Vegetarian Tart
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