Roast Pumpkin, Fetta Sage Tart
with Slivered Almonds & Tossed Greens
There’s nothing like a free form tart to make you feel a bit fancy at dinnertime. This colourful beauty is all about the sweetness of caramelised pumpkin combined with sage, fetta and almonds. It’s unbeatable!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Peeled Pumpkin
1 unit
red onion
1 bunch
sage
8 unit
filo pastry
(Contains: Gluten, Wheat;)
1 bag
baby spinach leaves
1 block
fetta cheese
(Contains: Milk;)
1 packet
slivered almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Tree Nuts.)
1 head
broccoli
Not included in your delivery
olive oil
¼ tsp
salt
1 tsp
balsamic vinegar
Utensils
Cooking Steps
Remove the filo pastry from the fridge to bring to room temperature. Preheat the oven to 220°C/200°C fan-forced. Chop the peeled pumpkin into 1 cm chunks. Slice the red onion into 1 cm wedges. TIP: Chopping the veggies small ensures the cook in the allocated time. Pick and finely chop the sage leaves. Chop the broccoli into 2 cm florets.
Place the pumpkin and the red onion on the oven tray lined with baking paper. Drizzle with olive oil and sprinkle over the sage, salt (use the suggested amount) and a pinch of pepper. Toss to coat, spread evenly across the tray and place in the oven to cook for 15-20 minutes, or until golden and tender.
While the vegetables are cooking, lay 1 sheet of filo pastry on the second oven tray lined with baking paper. Use a pastry brush to brush the pastry with olive oil. Continue laying the sheets of filo on top of one another, brushing oil between each layer, until your tart is 8 sheets high. For 4 people, repeat this step to make a second tart. TIP: Cover the unused filo with a damp tea towel to stop it drying out.
Top the filo pastry with 1/2 of the baby spinach leaves and the roasted pumpkin and onion. Crumble over the fetta and sprinkle with the slivered almonds. TIP: Be sure to leave a 2 cm border around the edges. Fold in the edges to create a pastry border and brush with olive oil. Season the tart with a pinch of salt and place in the oven to bake for 10 minutes, or until golden and crisp.
While the tart is baking, heat a drizzle of olive oil in a medium frying pan over medium-high heat. Add the broccoli and cook for 5-6 minutes, tossing regularly, until tender. Season to taste with a pinch of salt and pepper. Transfer the broccoli into a medium bowl and toss with the remaining baby spinach leaves and balsamic vinegar.
Cut the pumpkin, fetta and sage tart into pieces and divide between plates. Serve the tossed greens on the side.
