Fragrant and rich in different tastes of vegetables, tart can fully replace the main course. Start cooking with baked garlic: bake it in a neutral aromatic oil. Received you will use fragrant oil at different stages of assembly tarta. From vegetables you need pumpkin, fennel root and sweet pepper. Since the pumpkin is cooked the longest, it should be pre-bake in the oven and then mix with the rest ingredients and put in a form with a shell of sheets of filo dough. Sprinkle the filling with feta cheese and bake the tarte completely. On throughout the preparation and presentation of the tart you will be accompany the delicious aroma of baked garlic and fresh sage, added to the filling. This fragrance will quickly gather everyone in the kitchen even before serving.
Recipe author – Anna Olson (Olson) – pastry chef and presenter tv shows
Time: 1 hour. 30 min. Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 tbsp. butternut squash, peeled and diced
- 1 head garlic
- 1 tbsp. rapeseed oil
- 1 diced sweet red pepper
- Half fennel root chopped
- 1 tbsp. l finely chopped fresh sage
- Finely grated lemon zest
- 3 sheets of filo dough
- 120 gr. feta cheese
Recipes with similar ingredients: filo dough, feta cheese, pumpkin nutmeg, fennel bulb, sweet pepper, sage, garlic
Recipe preparation:
- Preheat the oven to 190 ° C. Peel the garlic cloves and put in a baking dish. Pour oil, mix and cover with foil. Bake until the garlic is golden colors, about 40 minutes. Then cool the garlic oil.
- Mix pumpkin with 3 tbsp. l garlic oil and a little salt and pepper. Cover the pumpkin with foil and bake for 15 minutes at a temperature of 190 ° C, then open, reduce the temperature to 175 ° C and bake until cooked for about 20 minutes.
- Mix the cooled pumpkin with diced red pepper fennel, sage and lemon zest. Salt and pepper over to taste.
- Increase the oven temperature again to 190 ° C.
- Put 1 sheet of filo dough (cover the remaining sheets). Slightly grease with garlic oil and lay another sheet of dough on top. Fill all the sheets of filo dough in a pile, greasing them with garlic oil. Then fold the stack in half and gently lay in a rectangular tart form with removable bottom (10 x 25 cm.).
- Put pumpkin filling in a tart shell and sprinkle crumbled feta. Bake for 20-25 minutes until the dough browned. Serve tart warm or room temperature.
