Roast Pumpkin, Fetta Sage Tart

Name: Roast Pumpkin, Fetta Sage Tart with Slivered Almonds & Tossed Greens
Total time: 40 min
Yield: 2
Cuisine: 0
Ingredients: olive oil; 1 packet Peeled Pumpkin; 1 unit red onion; 1 bunch sage; ¼ tsp salt; 8 unit filo pastry; 1 bag baby spinach leaves; 1 block fetta cheese; 1 packet slivered almonds; 1 head broccoli; 1 tsp balsamic vinegar

with Slivered Almonds & Tossed Greens

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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!

Tags:

Veggie

Allergens:

Gluten

•Wheat

•Milk

•Almond

The quantities provided above are averages only.

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.

Preparation Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

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

Nutritional Values

per serving

Calories3030 kcal

Fat35.9 g

of which saturates8.1 g

Carbohydrate67.4 g

of which sugars17.6 g

Protein26.9 g

Sodium1170 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Knife

•Baking Paper

•Baking Tray

•Brush

•Medium Bowl

•Medium Pan

•Spoon

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.