Root Vegetable and Feta Phyllo Tart
Root veggies are great for roasting and there are few better ways to eat them than on a big ol’ pile of crispy phyllo pastry.
- Makes : 6-8 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 15 mins
500 g butternut, diced
salt and pepper
½ C (125 m) butter, melted
1 medium red onion, sliced into rounds
a big handful of crumbled feta
a small handful of wood sorrel
a small handful of fresh thyme
balsamic reduction for drizzling
olive oil, for drizzling
Boil the beetroots in a medium-size saucepan over high heat until almost cooked through. Allow the beetroots to cool, then use your fingers to rub off the skin.
Split the beetroots in half and toss them onto a roasting tray. Add the butternut and drizzle all of the veggies generously with a good quality local olive oil and season with salt and pepper.Preheat the oven to 200 °C.
Preheat the oven to 200 °C.
Roast the veggies for 20 minutes or until the butternut is cooked through. If you want to give the butternut a little colour, grill for a few minutes, but keep an eye on it and don’t let it get too brown as it will still roast when the pastry cooks. Leave the veggies in the roasting tray to cool until you need them to assemble the tart.
Reduce the oven temperature to 180 °C.
Line a large baking tray with baking paper.
Lay the first sheet of phyllo pastry carefully onto the tray and brush all over with butter. Lay the second sheet of pastry carefully on top of the first and brush all over with butter. Repeat until you have a stack of 5 layers of pastry.
Arrange the onion slices on the pastry, and then top with the roasted butternut and beetroot and finish with the crumbled feta.
Bake in the oven for 10-15 minutes while keeping an eye on it. When the edges of the pastry are golden brown it’s time to take the tart out of the oven.
Allow to cool for 5 minutes then top with the garnish of wild rocket, wood sorrel and thyme. Cut into your desired shape and serve drizzled with balsamic reduction and olive oil.