Sweet Potato and Kale Filo Tart
This moreish and filling Filo Tart with sweet potatoes and kale is the ultimate comfort food on an autumn evening. Filled with colourful vegetables and two types of cheese, it is a great lower-fat alternative to a quiche. If you are new to using filo pastry, this vegetarian filo pie recipe will definitely convince you to use it more often…
Equipment
- Ovenproof frying pan/ cast iron skillet approx 9in (23cm) in diameter)
Ingredients
- 5 tablespoon olive oil
- 250 g leeks (2 small or 1 large leek) trimmed, cleaned and sliced
- 320 g sweet potatoes peeled and chopped to 1cm cubes
- 1 teaspoon chilli flakes
- 2 garlic cloves chopped finely
- 130 g cream cheese full or reduced fat
- 2 eggs
- 1 lemon zested
- 80 g kale tough stalks removed, leaves shredded
- 15 g dill fresh or frozen (use 1 teaspoon if using dried dill)
- 8 filo pastry sheets
- 100 g goat's cheese
- 1 teaspoon nigella seeds optional
Instructions
- Heat 3 tablespoon of oil in an ovenproof frying pan (9in) 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 200°C 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 20 minutes until the filo pastry is crispy and a lovely golden colour and the filling has set.
- 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.
Notes
- Take your filo pastry sheets out of the fridge 20 minutes before you use them, but leave them in the plastic warper. You want the pastry at room temperature, but taking it out of the packet will allow it to dry out. Both cold and dry fillo pastry will be very brittle and hard to handle.
- Make sure to chop the sweet potatoes into small 1cm cubes to ensure the potato is fully cooked in time.
Nutrition
Calories: 540kcalCarbohydrates: 67gProtein: 18gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 126mgSodium: 630mgPotassium: 662mgFiber: 7gSugar: 8gVitamin A: 15647IUVitamin C: 46mgCalcium: 217mgIron: 6mg
Tried this recipe?Let us know how it was!