Easy Honey-Roasted Pumpkin, Fetta & Sage Tart
with Buttery 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 honey-roasted pumpkin combined with sage, fetta and slivered 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
1 clove
garlic
Not included in your delivery
olive oil
¼ tsp
salt
1.5 tbs
honey
60 g
butter
(Contains: Milk;)
Utensils
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.
Cut the honey roasted pumpkin, fetta and sage tart into pieces and divide between plates. Serve the buttery greens on the side.
