Sweet Potato Phyllo Tart

1. 1

   Preheat the oven to 400F. In a large bowl, combine sweet potatoes/yams, potatoes, shallots, chickpeas, olive oil, cumin, paprika, salt, pepper, and lemon zest and toss until evenly coated. Divide between two sheet pans and bake until well caramelized, around 30-40 minutes (scraping and tossing during baking process). Take vegetables out of oven and transfer to a bowl. Stir in the drained spinach, currants, and almonds. Check for seasoning.

2. 2

   Drop oven temperature to 350F.

3. 3

   Combine all Pine Nut Cream ingredients in a blender or food processor and process until smooth and creamy. Pour over and mix into the yam/sweet potato mixture above.

4. 4

   ASSEMBLY: Put phyllo sheets on a sheet pan lined with a damp towel and cover with a damp towel. Brush the paella pan with some olive oil and carefully lift two phyllo sheets at a time and layer into pan, brushing each layer with olive oil until you have 8-10 sheets total. The edges will hang over the sides (make sure to get some olive oil on the edges).

5. 5

   Sprinkle the breadcrumbs on top of the phyllo crust and spread evenly. Pour the vegetable and pine nut cream mixture over the phyllo crust. Bring the hanging pieces of phyllo dough over the mixture to cover it (it might not cover the whole thing). Bake for approximately 25-35 minutes until golden brown. Let sit for 20 minutes before cutting.

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