Filo tart with roast vegetables and walnuts makes an attractive addition to a main meal or a buffet. The filo pastry is more delicate than shortcrust pastry resulting in a light and crispy tart. The tart is simple to assemble making is easy for you to create an eye catching dish.
- 2 medium sized red onions, cut into wedges
- 2 slices butternut squash (100g approx), diced
- 1 medium sweet potato, diced
- About half a dozen button mushrooms, sliced
- 60g walnuts, broken
- 35g sultanas
- 2 teaspoons paprika
- 3 sheets filo pastry
- Olive oil
How to make the filo tart with roast vegetables and walnuts
Roast the onions, diced butternut squash and diced sweet potatoes in a dash of olive oil until just starting to soften.
Add the sliced mushrooms and return to the oven for a few more minutes. Remove from the oven.
Add the walnuts (break into pieces if they are walnut halves), sultanas and paprika and season to taste. Allow to cool.
Carefully open out one sheet of filo pastry and lay over a 20cm diameter non-stick, loose bottomed flan dish and brush with olive oil.
Lay a second sheet of filo pastry over the first, at 45 degrees to the first sheet, so that the corners are staggered, and then brush with olive oil. Lay a third sheet of filo pastry over the second, lining up the corners with the first sheet, and brush with olive oil.
Place the vegetable and nut mixture into the filo pastry lining.
Carefully fold the projecting edges of the filo pastry over the edge of the vegetable and nut mixture, bit by bit, leaving the central area uncovered. Brush the exposed filo pastry with olive oil.
Cook at gas mark 4, 180oC, 350oF for around 15 - 20 minutes. Temperatures vary from oven to oven so check regularly to avoid the pastry becoming overcooked or burnt. Turn the dish part way through the cooking time to ensure it is cooked evenly. For an Aga, place the dish on the grid shelf on the floor of the roasting oven and cook as above.
Serves 2 to 3 as a main meal.
The filo tart can be served immediately. Any leftovers can be stored in the fridge overnight and can be reheated the next day.