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Filo, roasted pumpkin, sage and fennel tartlets with walnuts and rocket pesto
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Vegan pumpkin and fennel tartlets with zesty rocket walnut pesto.
Ingredients:
  • 450g butternut pumpkin, seeded, peeled, cut into 3cm pieces
  • 36.40 gm extra virgin olive oil
  • 20.00 ml finely shredded sage
  • 1 1/2 tsp fennel seeds
  • 1 fennel, cut into wedges
  • 8.00 gm brown sugar
  • 2 tsp balsamic vinegar
  • 4 sheets filo pastry
  • Baby rocket leaves, to serve
  • 25g walnut
  • 1 bunch rocket, ends trimmed, coarsely chopped
  • 21.00 gm lemon juice
  • 80ml olive oil
Instructions:
  • Preheat the oven to 180C. Line a baking tray with baking paper and lay out the pumpkin. Drizzle with 2 tsp of oil, sprinkle with sage and fennel seeds, then season with salt and pepper. Bake for 20 minutes, turning occasionally, until the pumpkin begins to brown. Remove from the oven.
  • Next, in a medium frying pan over medium-low heat, heat half of the remaining oil. Cook the fennel, turning occasionally, for 15 minutes until tender. Then add the sugar and vinegar, continue cooking and turning for 5 minutes until caramelised.
  • Prepare a baking tray by arranging four 8cm fluted tart tins with removable bases on it. Lay out the filo sheets on a clean work surface and cut them in half widthwise. Stack the halves and cut them into quarters to form squares. Gently brush the filo with the remaining oil. Line each tart tin with 8 filo squares, slightly overlapping each other and letting the corners hang over the edges. Bake in the oven for about 15 minutes or until the filo is golden brown. Once baked, take the tarts out of the oven.
  • Evenly distribute the pumpkin and fennel into the pastry cases. Bake for 5 minutes or until warmed.
  • Prepare the rocket and walnut pesto by blending walnuts, rocket, and garlic in a food processor until finely chopped. Mix in lemon juice and oil until smooth and well blended. Season with salt and pepper to taste.
  • Plate the pumpkin tartlets, top with a generous dollop of pesto, and garnish with baby rocket leaves before serving.

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