Potato Dishes, Vegetable Dishes

Sweet Potato-Goat Cheese Tart

 

After I made the baklava, I still had some left-over Phyllo dough!

All the millions of things which one could create with phyllo dough!:) I chose to make a sweet potato-goat cheese pie-just because I had both at-hand.

Sweet potatoes remind me of my dad. As far as I am concerned, my dad defines the term “academic”, in that he really lives to read his academic books and journals. He really gets lots of excitement, joy and great pleasure from delving into this materials for hours and hours, waking up at wee hours of the morning to get in as much as he can. Yea-right-O.K.

 

I clearly missed out on those genes, and certainly do not live to read academic stuff-although I do adore doing through cookbooks-does that count? I don’t think so!!!

So, I asked me dad the other day what his favourite foods is. He paused a bit, and responded (try to imagine a very articulate, matter-of-fact-voice here) “well, you know food is not really something of which I can have a favourite. I see food as a mere necessity such as gas is to a car”. Then he went on to say that it is not the “what”, but rather the how”. When I asked for further explaination, he added that he likes food when it is nicely prepared; when the person preparing the food cares about his or her craft!

There you go..that’s my dad for you! However, espite the fact that he said he does not really a have favourite food-I know for a fact that he loves sweet potato pudding-a pudding which accomapnies his childhood and which when we visit my grandmother, there is always some freshly baked sweet potato pudding ready for us to eat!

I will give you the reipce oor that in a later post, but for now here is the reipce for the sweet potato-goat cheese tart.

Sweet Potato-Goat Cheese Tart

For 4 servings you will need:
2 medium sized sweet potatos
4 ounces of soft goat cheese
2 teaspoons of olive oil
1 tablespoon freshly cut rosemary
1 tbp. of honey
1 tsp. of Dijan Mustard

Butter 4 casserole cups and line each with a rectangluar piece of Phylo dough. I used 1 sheet of phyllo dough per casserole, by cutting each sheet into 4 pieces-lenghtwise. Place one piece in to the casserole such that the edges will hang over. Place the second piece in a cross on top of the first piece, also letting the extra bits hang over and repeat the procedure for the last 2 pieces. press dwn with your fingers to shape the dough into the shape of the casserole cup. You will use the “overlapping pieces” to cover the filling at the very end, so leave them hanging until then. 

Put some water to boil in a medium sized saucepan. Place the sweet potatoes in the boiling water, turn down the heat to medium and cook the sweet potatoes for about 15 minutes. The potatoes should be just soft enough to cut.

Peel the cooked sweet potatoes and slice them thinly. Place about 6 slices of the sweet potato on top of the phyllo dough lined casserole. Now cut a slice of the goat cheese and place that on top of the sweet potato. Sprinkle with salt, pepper and rosemary and a ½ teaspoon of olive oil. Cover up the filling using the phyllo dough which should be hanging over the sides of the casserole. Dampen your fingers slightly to make the dough more pliable and “tuckable” if necessary. Make sure that the entire filling is covered with the dough.

Bake at 370 F degrees (190 degrees C) for about 15 minutes until golden and crispy. Once out of the oven, mix together the honey and the mustard and drizzle a bit it over each tart. Yummers!