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Monday, January 29, 2018

Butternut and Beetroot Tart with a Feta and Nut Cream

Valentines Day is fast approaching and with that a world of disappointment for the thousands that forgot, didn't getting a reservation, or just didn't plan it right. Restaurants will be packed to the rafters so why no spoil your someone special with a beautiful dinner at home? Get a good bottle of wine (a slightly wooded chenin or chardonnay would go down a treat with this), a big bunch of flowers and you're golden!

This is my final phyllo recipe in conjunction with Mediterranean Delicacies for their #PhabPhyllo campaign. And I think this final recipe might be my favourite: the combination of the feta, cream and nuts is deliciously rich and pairs beautifully with the sweet butternut, slightly tart beetroot and crispy phyllo. If you can't fathom eating strictly vegetarian then pair this with some lemon and herb chicken breasts...I'm sure you could get creative and shape those into heart too ;) 

Butternut and Beetroot Tart with a Feta and Nut Cream

(Serves 4)
500g Butternut (diced)
Olive Oil
5 sheets Mediterranean Delicacies Phyllo Pastry
200g Mediterranean Delicacies Danish Feta
125ml Cream
Black Pepper
50g Mixed Raw Nuts (finely chopped)
250g Cooked Beetroot

To serve:
30g  Mixed RawNuts (finely chopped)

Preheat the oven to 200C
Grease a baking tray with a little olive oil, toss in the butternut, pour over a dash more olive oil, season with salt and roast for 20-25 minutes, until the butternut it tender and beginning to brown. Set aside and allow to cool.
Take out 5 sheets of phyllo pastry, fold them in half and cut half a heart shape across the spine of the fold so that when you open the pastry it looks like a heart.

Line a baking tray with a sheet of baking paper.
Place the first Phyllo heart onto the paper and brush with olive oil.
Top with the next and repeat with all 5 sheets.
Fold over the edges of the heart to form a thin border.
Prick the pastry all over with a fork to stop it from rising.
Bake in the oven for 12 minutes.
Allow to cool.
Whip the cream and feta together to form a thick cream. Add the black pepper and nuts and fold through.
Place the pastry heart onto a serving dish and spread over an even layer of the feta and nut cream.
Top with butternut and beetroot and finish with nuts and microherbs.

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