Easy Honey-Roasted Pumpkin, Fetta & Sage Tart

Name: Easy Honey-Roasted Pumpkin, Fetta & Sage Tart with Buttery Greens
Total time: 50 min
Yield: 2
Cuisine: ModOz
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 clove garlic; 1.5 tbs honey; 60 g butter

with Buttery 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 honey-roasted pumpkin combined with sage, fetta and slivered almonds. It’s unbeatable.

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 Time50 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

1 clove

garlic

Not included in your delivery

olive oil

¼ tsp

salt

1.5 tbs

honey

60 g

butter

(Contains: Milk;)

Nutritional Values

per serving

Calories3360 kcal

Fat43.8 g

of which saturates21.8 g

Carbohydrate67.7 g

of which sugars17.8 g

Protein28.5 g

Sodium1280 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Knife

•Garlic Press

•Small Bowl

•Baking Paper

•Baking Tray

•Brush

•Tea Towel

•Medium Non-Stick Pan

Cooking Steps

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: Cut the veggies to the correct size to ensure they cook in the allocated time. Peel and crush the garlic. Pick and finely chop the sage leaves. Melt 2/3 of the butter in the microwave or in a small saucepan on the stove.

Place the pumpkin, red onion and garlic on an oven tray lined with baking paper. Drizzle with olive oil and the honey and sprinkle with the sage, salt (see ingredients list) and a pinch of pepper. Toss to coat, spread in a single layer and roast for 15-20 minutes, or until tender.

While the veggies are cooking, lay 1 sheet of filo pastry on the second oven tray lined with baking paper. Use a pastry brush to brush the filo with melted butter. Continue laying the sheets of filo on top of one another, brushing butter between each layer, until your stack 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 from drying out.

Top the filo pastry with the cooked pumpkin and onion mixture, leaving a 2 cm border around the edges. Crumble over the fetta and sprinkle with the slivered almonds. Fold in the edges to create a border and brush with melted butter. Season with a pinch of salt and bake for 10 minutes, or until the filo is golden.

While the tart is baking, cut the broccoli into 2 cm florets. In a medium frying pan, heat the remaining butter with a drizzle of olive oil over a medium-high heat. Add the broccoli and cook for 5-6 minutes, tossing regularly, or until tender. Add the baby spinach leaves and cook, tossing, for 1-2 minutes, or until wilted. Season with a pinch of salt and pepper.