Sweet potato spinach carmalized onion phyllo tart

Soooo many of you might know this about me that I LOVE to cook and sometimes I keep reminding myself that hey since you're a photographer you might want to document some of these amazing tastes... so I decided what better time to start than any? Yes this is a blog post about food and how it was made. I decided to start with a new taste we haven't had yet... I learned one lesson in this recipe and I will share with you all! So if you are in the mood for sweet potato, caramelized onions and mushrooms with spinach, custard and yummy By now the sweet potato mixture should be well roasted, enough till they are golden and soft to stab with a fork. take them out and set aside. Phyllo dough then read on! 

What you will need:

  • 4 sweet potatoes
  • 2-3 fresh rosemary sprigs
  • several fresh sage leaves
  • 3 garlic cloves
  • 2-3 unpacked cups of spinach
  • 2 tbsp butter or olive oil
  • 1 tbsp of olive oil
  • 1 roll of uncooked fillo dough
  • 10 mushrooms of your choice
  • 1 egg and 1 egg yolk
  • 1/2 cup whipping cream
  • 1/2 whole milk
  • 1/2 cup feta cheese

 

First start by thawing out the fillo dough 2 hours before you're ready to cook everything. I made the mistake of not using enough fillo for a thicker taste of the dough underneath everything so I suggest using 1 whole role to assure a taste of the fillo as well. Lay the fillo out in your favorite baking dish after you have coated well with oil or cooking spray to prevent sticking. You will want to cover with a damp wet cloth or paper towel to prevent the fillo dough from drying out. 

Start the oven at 425 to roast the sweet potatoes. Slice them into small squares. Finely chop the sage and rosemary. add them all to the bowl and add 1 tbsp of olive oil to evenly coat the sweet potatoes. 

Slice the onions, mushrooms and chop the garlic. In a large sauce pan melt 2 tbsp of butter. Once the butter has melted immediately turn to low and add the onions and mushrooms. I let them sit for about 20 minute and I added the garlic last, this way the garlic will still hold its aromatic smell and taste. Also add the spinach in the last few minutes too, it doesn't take much time to wilt the spinach. Remove from pan and lay out the onion mixture on top the phyllo dough. 

By now the sweet potato mixture should be well roasted, enough till they are golden and soft to stab with a fork. take them out and add to as the next layer on top of the onion mixture. Sprinkle the feta cheese next, enough to fill in all the spaces between the sweet potatoes.

Start with the custard mixture by adding the milk, cream, egg and egg yolk to a bowl. I added some salt and pepper to taste as well. Mix everything together well. Once you have the mixture ready add to the sweet potatoes only fill about 2/3 the way up, you may have some custard left over. 

Reduce the temperature on the oven to 375 and cook for about 15 minute or till the custard has settled in the middle, meaning it is no longer runny and the phyllo is a golden brown. Let sit after for about 10 minutes for the custard to stiffen enough to be sliced. Serve and Enjoy!