Name: [Veg Gourmet] Silverbeet & Cream Cheese Tart with Roasted Cherry Tomatoes & Rocket
Total time: 45 min
Yield: 2
Cuisine: Australian
Ingredients: 1 Zucchini; 1 sachet Garlic & Herb Seasoning; 1 Red Onion; 1 Silverbeet; 1 packet Snacking Tomatoes; 2 Garlic; ½ Lemon; 1 packet Cream Cheese; 1 packet Parmesan Cheese; 1 packet Filo Pastry; 1 packet Rocket; 1 packet Tomato Relish; 1 drizzle olive oil

HelloFresh

Recipes

Australian Recipes

[Veg Gourmet] Silverbeet & Cream Cheese Tart

with Roasted Cherry Tomatoes & Rocket

Up to 180$ + Free Treats / Extras for Life

Tags:

Vegetarian

Allergens:

Milk

•Gluten

•Wheat

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 Time45 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Zucchini

1 sachet

Garlic & Herb Seasoning

Red Onion

Silverbeet

1 packet

Snacking Tomatoes

Garlic

Lemon

1 packet

Cream Cheese

(Contains: Milk;)

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Filo Pastry

(Contains: Gluten, Wheat;)

1 packet

Rocket

1 packet

Tomato Relish

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Calories976 kcal

Energy (kJ)4080 kJ

Fat32.7 g

of which saturates15.2 g

Carbohydrate138 g

of which sugars17.4 g

Dietary Fibre6.6 g

Protein29.1 g

Cholesterol67.2 mg

Sodium2510 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Sheet with Baking Paper

•Large Frying Pan

Cooking Steps

Preheat oven to 240°C/220°C fan-forced. Thinly slice zucchini into rounds. Cut red onion into thick wedges.
Place zucchini and onion on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning, season with salt and toss to coat.
Bake until just tender, 15 minutes.

TIP: If your oven tray is crowded, divide between two trays.

Meanwhile, roughly chop silverbeet. Halve snacking tomatoes.
Finely chop garlic.
Zest lemon to get a pinch and then slice into wedges.

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add silverbeet and cook until tender, 3-4 minutes.
Add garlic and cook until fragrant, 1 minute.
Transfer to a bowl and add cream cheese, lemon zest and Parmesan cheese. Season generously with salt and pepper. Stir until well combined.

Once zucchini is done, evenly stack 5 sheets of filo pastry with a drizzle of olive oil between each layer and place on a second lined oven tray.
Spread silverbeet and cream cheese mixture over the centre of the pastry, leaving a 4cm boarder around the edges.
Top evenly with roasted zucchini and onion and snacking tomatoes.
Season with salt and pepper.

Carefully fold pastry edges over filling, leaving the centre exposed.
Bake tarts until golden, 15-20 minutes.
Meanwhile, in a medium bowl combine rocket, a drizzle of olive oil and a squeeze of lemon juice. Season to taste.

Slice tart.
Divide silverbeet and cream cheese tarts between plates. Drizzle over tomato relish and top with rocket.
Serve with any remaining lemon wedges. Enjoy!