Roast vegetable and pesto phyllo tart

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4 servings Prep: 20 mins, Cooking: 20 mins
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When you make a mixed salad there are often salad greens left over. Use them to make pesto then use the pesto in this fabulous vegetable tart.

By Carmen Niehaus June 26 2018
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Ingredients (9)

CRUST
6 phyllo pastry — burshed with melted butter
pesto
500 ml lettuce
½ walnuts
2 garlic — cloves
50 g pecorino or mature cheddar cheese, grated
100 ml fresh chillies — 573
FILLING
500 g roast vegetables such as butternut, red peppers, mushrooms, broccoli and/or asparagus
1 log cream cheese rolled in pepper cherry tomatoes, basil and dill
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Method:

1. Preheat the oven to 200 °C.

2. Crust line a large pie dish with the phyllo pastry.

3. Pesto Put the lettuce, basil, walnuts, garlic and cheese in a food processor and blend until smooth.

4. Add the oil with the machine still running and blend to a thickish, runny paste.

5. Spread some of the pesto over the phyllo pastry.

6. Filling arrange the vegetables on top of the phyllo pastry. Cut the cream cheese into slices and arrange on top. Scatter the tomatoes and basil leaves over the top.

7. Bake until the phyllo is golden brown and the cheese has melted.

8. Spoon more pesto on top and garnish with dill.

9. Serve lukewarm.



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