Roast vegetable and pesto phyllo tart


Phyllo tart with roast vegetables and Pesto

Ingredients 11
Servings 4
Time 20 minutes

Ingredients

  • CRUST
  • 6
    sheets phyllo pastry, brushed with melted butter
  • PESTO
  • 500
    ml
    lettuce leaves
  • ½
    packet, walnuts
  • 2
    garlic cloves
  • 50
    g
    pecorino or mature Cheddar cheese, grated
  • 100
    ml
    olive oil
  • 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
 

Method

15-20 minutes
 

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.

 

Read more on: tart  |  phyllo pastry  |  pesto
 

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