Page 13 - Veggiefood Presentation

Filo pastry with roasted

pumpkin tartlets

Ingredients Method

450g butternut pumpkin, seeded,
peeled, cut into 3cm Preheat oven to 180C. Line a baking tray with
2 tablespoons extra virgin olive oil baking paper. Place pumpkin on the lined tray.
1 tablespoon finely shredded sage Drizzle with 2 tsp oil and sprinkle with sage and
1 1/2 teaspoons fennel seeds fennel seeds. Season with salt and pepper. Bake,
1 fennel, cut into wedges turning occasionally, for 20 minutes or until
beginning to brown. Remove from oven.
2 teaspoons brown sugar
2 teaspoons balsamic vinegar Meanwhile, heat half the remaining oil in a medium
frying pan over medium-low heat. Add fennel and
4 sheets filo pastry cook, turning occasionally, for 15 minutes or until
Baby rocket leaves, to serve tender. Add the sugar and vinegar and cook,
Rocket and walnut pesto turning, for 5 minutes or until caramelised.
25g walnuts, toasted Place four 8cm (base measurement) fluted tart tins
1 bunch rocket, ends trimmed, coarsely with removable bases on a baking tray. Place filo on
chopped a clean work surface. Cut filo sheets in half
widthways. Place in a stack and cut into quarters to
2 garlic cloves, crushed make squares. Lightly brush filo with a little
1 tablespoon lemon juice remaining oil. Place 8 filo squares, rotating slightly,
80ml olive oil in the base of a each tart tine, allowing the corners
to extend over the edge. Bake in oven for 15
minutes or until golden brown. Remove from oven.
Divide pumpkin and fennel among pastry cases.
Bake for 5 minute or until heated through.
Meanwhile, to make the rocket and walnut pesto,
process the walnuts, rocket and garlic in a food
processor until finely chopped. Add lemon juice and
oil and process until well combined. Season with
salt and pepper.

Place pumpkin tartlets on serving plates. Dollop
with pesto and serve with baby rocket leaves.