[Veg Gourmet] Silverbeet & Cream Cheese Tart
with Roasted Cherry Tomatoes & Rocket
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
1
Zucchini
1 sachet
Garlic & Herb Seasoning
1
Red Onion
1
Silverbeet
1 packet
Snacking Tomatoes
2
Garlic
½
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
Utensils
•Baking Sheet with Baking Paper
•Large Frying Pan
Cooking Steps
1
- 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.
2
- Meanwhile, roughly chop silverbeet. Halve snacking tomatoes.
- Finely chop garlic.
- Zest lemon to get a pinch and then slice into wedges.
3
- 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.
4
- 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.
5
- 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.
6
- 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!
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