Preparation time is 30minutes
Cook time is 1hours 10minutes
Total time is 1hours 40minutes
Serve is for 12 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
12
- 375grams filo pastry
- 80grams unsalted butter, melted
- 2 beetroot bulbs, very thinly sliced
- 1 1/2 cups grated parmesan
- 500grams Kent pumpkin, very thinly sliced
- 1kilograms potatoes, very thinly sliced
- 1 brown onion, very thinly sliced
- 5milliliter extra virgin olive oil cooking spray
- 2tablespoons extra virgin olive oil
- 1 punnet sage
Description
This golden-brown, crunchy tart with layers of creamy vegetables in a colourful ombre pattern belongs on every festive table.
Instruction tip
Cooking tip:Prepare the veggies the night before and store in an airtight container in the fridge until required to cut down on cooking time.
Method
Step 1 of 5
Preheat oven to 200°C/180°C fan-forced. Grease and line a 22cm (base measurement) square cake pan with baking paper, allowing paper to overhang at 2 opposite sides for handles.
Step 2 of 5
Brush 1 pastry sheet with a little butter. Top with a second pastry sheet and brush with a little more butter. Continue layering with 4 more pastry sheets to create a stack. Repeat with 6 more pastry sheets to create a second stack. Place a pastry stack in prepared pan, allowing excess pastry to drape over 2 opposite sides. Top with the remaining pastry stack, allowing excess pastry to drape over 2 remaining opposite sides.
Step 3 of 5
Arrange beetroot over the pastry base. Top with 1/2 cup parmesan. Top with pumpkin, then another 1/2 cup parmesan. Top with potato and onion, then remaining parmesan.
Step 4 of 5
Fold pastry edges over filling to create a thick border on top of tart. Spray with oil. Cover with foil and bake for 1 hour or until vegetables are tender when pierced with a skewer. Uncover, then loosely scrunch remaining pastry sheets and arrange over top of tart. Spray with oil. Bake for a further 15 minutes or until pastry is golden. Stand in pan for 15 minutes.
Step 5 of 5
Heat oil in a small frying pan over medium-high heat. Add sage and cook for 1-2 minutes or until crisp. Cool slightly. Serve tart topped with sage and drizzled with any oil left in pan.
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