Save this sumptuous supper for a night when you want to impress – it’s a delight to behold. Free form filo pastry tarts are incredibly easy, but they look fantastic and are a great showcase for beautiful ingredients. The play of earthy beetroot, rich fetta and nutty pine nuts is a knockout combination.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
pine nuts(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
mixed salad leaves
Preheat the oven to 220°C/200°C fan-forced. Finely slice the red onion. Cut the beetroot (unpeeled) into very thin half-moons. TIP: Wear gloves to stop the beetroot from staining your hands. Pick the thyme leaves.
Heat a large frying pan over a medium-high heat. Add the pine nuts and toast, stirring, for 3-4 minutes, or until golden. Remove from the pan and set aside. Add a drizzle of olive oil to the same pan and, once hot, add the beetroot and the red onion and cook for 10 minutes, or until softened. Remove the pan from the heat and stir through the balsamic vinegar. Season with a generous pinch of salt and pepper and mix well. Set aside.
While the beetroot is cooking, lay 2 sheets of filo pastry on the oven tray lined with baking paper and brush the pastry with olive oil. Continue laying the sheets of filo on top of one another, brushing with oil between every second layer until your tart is 8 sheets high. For 4 people, repeat this step to make another filo tart. TIP: Cover the unused filo pastry with a damp tea towel to stop it from drying out while assembling the tart.
Top the filo pastry with the cooked beetroot and red onion, leaving a 2 cm border around the edges. Crumble over the fetta and sprinkle over the thyme and the pine nuts. Fold in the edges to create a pastry border and brush with olive oil. Place the tart in the oven and bake for 10-15 minutes, or until golden and crisp.
While the tart is cooking, finely slice the cucumber. In a medium bowl, add a drizzle of balsamic vinegar, a drizzle of olive oil, the honey and the Dijon mustard. Season to taste with a pinch of salt and pepper and mix to combine. Just before serving, add the cucumber and the mixed salad leaves to the bowl and toss to coat in the dressing. TIP: Dress your salad just before serving to prevent soggy leaves.
Cut the beetroot, fetta and thyme tart into pieces and divide the slices between plates and serve alongside the cucumber salad.