22 Feb Butternut feta and almond tart
If you are looking for a totally moreish vegetarian dish then this is the recipe for you. This phyllo butternut feta and almond tart is an absolute taste explosion.
Whether you have vegetarians in your home or you need a vegetarian recipe for guests this phyllo pie will hit the spot. It is also the perfect dish for meat free Mondays.
Not only is this phyllo butternut, Feta and almond tart delicious but it is really impressive to look at too. Your family and guests will be truly impressed when you serve this to them.
I look forward to seeing your tables adorned with these vegetarian beauties! If you need some more vegetarian cooking inspiration then look no further. This recipe for Green lentil Rogan Josh curry or Seared sweet chilli tofu will be equally impressive.
If you want another resource with unbelievable vegetarian recipes then have a look at the recipes from Vegan Richa. She is one of my favourite food bloggers. This https://www.veganricha.com/2016/05/chickpeas-in-turmeric-peanut-butter-curry.html is my favourite recipe of hers.
That’s it for today. Until next time, Leanne xoxo
Blow your mind butternut feta and almond tart
1 kg cubed butternut
2 Tbsp canola oil
½ tsp cinnamon
1 purple onion, chopped
1 tsp canola oil
Salt to taste
¼ cup flaked almonds
1 Tbsp sunflower seeds
150g feta cheese
6 sheets phyllo pastry
Olive oil for brushing
- Combine the butternut with the two tablespoons of canola oil and the cinnamon and roast, at 180⁰C, in the oven for an hour or until the butternut is cooked though and slightly charred on the edges
- When the butternut is cooked set it aside until you are ready to assemble your tart
- Next sauté the onions with the last bit of canola oil and some salt to taste until they are translucent and then set aside with the butternut
- Place the almonds on a baking tray and roast them for 5 minutes in an oven that has been preheated to 180⁰C
- Once the almonds are slightly browned remove them from the oven, ready to add to the tart
How to fill the tin with phyllo pastry
- The next step is to assemble the phyllo pastry
- Wet a clean dish cloth under a tap and wring out any excess water
- Place the sheets of phyllo pastry onto the wet dishcloth
- Spray each layer of pastry with olive oil spray and cook
- Line a spring form tin with baking paper and spray it with olive oil cooking spray
- Gently place the first sheet of phyllo pastry into the tin, pushing down slightly to get the pastry to go into the base of the tin
- Continue placing the next 5 layers of pastry into the spring form tin making sure to place the sheets of pastry into the tin at different angles so that the pastry sheets do not line up with each other
Place the filling into the tart shell
- Combine the butternut, onions, almonds, feta and seeds and place the filling into the pastry shell
- To close the tart begin by folding in the bottom most layer of phyllo pastry sheets working your way up to the outermost pastry sheets so that the tart is completely covered by the pastry sheets
- Brush the final layer of pastry with a bit of oil and place the tart into the oven at 180⁰C
- Bake the tart for 40 – 45 minutes or until the pastry has gone a golden brown colour
- Your tart is then ready be removed from the oven and served