Filo, roasted pumpkin, sage and fennel tartlets

 


Filo, roasted pumpkin, sage and fennel tartlets with walnuts and rocket pesto

Ingredients (14)

450g butternut pumpkin, seeded, peeled, cut into 3cm pieces

2 tbsp extra virgin olive oil

1 tbsp finely shredded sage

1 1/2 tsp fennel seeds

1 fennel, cut into wedges

2 tsp brown sugar

2 tsp balsamic vinegar

4 sheets filo pastry

Baby rocket leaves, to serve

Rocket and walnut pesto

1/4 cup (25g) walnuts, toasted

1 bunch rocket, ends trimmed, coarsely chopped

2 garlic cloves, crushed

1 tbsp lemon juice

1/3 cup (80ml) olive oil

Method

Step 1

Preheat oven to 180C. Line a baking tray with baking paper. Place pumpkin on the lined tray. Drizzle with 2 tsp oil and sprinkle with sage and fennel seeds. Season with salt and pepper. Bake, turning occasionally, for 20 minutes or until beginning to brown. Remove from oven.

Step 2

Meanwhile, heat half the remaining oil in a medium frying pan over medium-low heat. Add fennel and cook, turning occasionally, for 15 minutes or until tender. Add the sugar and vinegar and cook, turning, for 5 minutes or until caramelised.

Step 3

Place four 8cm (base measurement) fluted tart tins with removable bases on a baking tray. Place filo on a clean work surface. Cut filo sheets in half widthways. Place in a stack and cut into quarters to make squares. Lightly brush filo with a little remaining oil. Place 8 filo squares, rotating slightly, 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.

Step 4

Divide pumpkin and fennel among pastry cases. Bake for 5 minute or until heated through.

Step 5

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.

Step 6

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

 

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