Monday, 15 August 2011
Vegetable filo tart
This is a handy recipe to have when you need something quick. By using a food processor to grate the veg and cheese you can have this one in the oven in 15 -20mins.
1 Large onion, finely chopped.
2 cloves garlic, crushed
2 med carrots
2 med courgettes
1 med potato
1 med / large sweet potato
1 cup raw nuts (cashew, Brazil, walnut etc.) roughly chopped
2 tbsp. fresh mixed herbs, finely chopped (or 2 tsp. dried herbs)
2 eggs, lightly beaten
100g cheese, grated
Salt and pepper to taste
1 pack filo pastry (6 sheets)
A handful of seeds, - sesame, sunflower, pumpkin, poppy or a mixture
Enough olive oil for brushing pastry
Preheat oven to 180°C / gas mark 5.
In a food processor with the grating attachment on, grate the carrot, courgette, potato and sweet potato. Transfer to a bowl and add in, onion, garlic, nuts, cheese, eggs and seasoning.
Unroll the filo pastry and keep it covered with a tea towel while you work (this stops it from drying out).
Grease a baking sheet large enough to fit the pastry. (You can overlap a little or fold in edges if you need to).
Place 1 sheet of pastry on the baking sheet. Brush with oil. Repeat with another 2 sheets.
Put all the veg mixture onto the pastry and spread out evenly.
Cover with the remaining pastry (brushing each one with a little oil as you go).
Brush the top of the tart and sprinkle with seeds.
Now for the REALLY IMPORTANT bit!!! Cut the tart into whatever size pieces you are going to serve. If you cut it when it comes out of the oven the pastry breaks all over the place and you are left with a horrible mess – trust me – I speak from experience!
Bake in preheated oven for 20- 30 mins until lightly golden.
Serve with a colourful salad.