Recipe

Roasted pumpkin and cauliflower filo tart

Looking for midweek dinner ideas? This delicious roasted pumpkin and cauliflower filo tart hits the spot! Crisp pastry full of fresh wholesome ingredients!

Sep 30, 2015 3:19am
  • 10 mins preparation
  • 55 mins cooking
  • Serves 4
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Ingredients

Roasted pumpkin and cauliflower filo tart
  • 1 kilogram jap pumpkin, cut into 2cm thick wedges
  • 1/2 cauliflower, cut into small florets
  • 1 red onion, cut into wedges
  • 2 tablespoon woolworths select extra virgin olive oil
  • 400 gram can woolworths select chick peas, drained
  • 5 sheets filo pastry
  • 1/4 cup coriander leaves
  • 1/3 cup ranch dressing or tzatziki, to serve
  • chilli flakes, to serve, optional

Method

Roasted pumpkin and cauliflower filo tart
  • 1
    Preheat oven to 200°C. Grease and line two oven trays and a 22cm flan pan with a removable base.
  • 2
    Combine pumpkin, cauliflower and onion in a large bowl. Toss with oil to coat. Spread in a single layer over one tray and season. Roast for 25-30 minutes until pumpkin is just tender.
  • 3
    Add chick peas and roast for a further 10 minutes. Remove from oven.
  • 4
    Line flan pan with one sheet filo. Scrunch pastry edges up slightly and spray with oil. Repeat with remaining pastry sheets to create a rough nest shape. Bake for 12-15 minutes until golden and crisp.
  • 5
    Pile warm vegetable mixture into pastry case. Drizzle with some of the dressing and scatter with coriander and chilli if liked.

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