Roasted vegetable filo tart with Le Gruyère AOP

35' 55'

The idea for my Roasted Vegetable Filo Tart came to me in the Summer when my husband, Nick, arrived home from his allotment garden with a variety of homegrown vegetables. They looked so vibrant and healthy; they deserved a recipe which was equally full of goodness and delicious once they were cooked. Whilst the vegetables with the light and crunchy filo pastry were tasty, the dish needed something to bring it together, to add another dimension. Le Gruyère AOP does this perfectly. Le Gruyère AOP brings a touch of sweetness and creaminess, plus it melts beautifully to bind the vegetable filling together. Le Gruyère AOP is so comforting, my Mum used it in her baking and it gives me great pride to continue that tradition.

A community recipe by @foxy_cakes_bakes

Ingredients for

Note

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Roasted vegetable filo tart with Le Gruyère AOP

50 g
onion
400 g
butternut squash
75 g
red peppers
2
carrots
280 g
Cauliflower
100 g
Gruyère AOP grated
2 tbsp
Tomato Purée
2 tbsp
olive oil
2 tbsp
of fresh basil
1 tbsp
of black balsamic vinegar
25 g
butter, melted
3 sheets
puff pastry dough

Preparation

Roasted vegetable filo tart with Le Gruyère AOP

Preheat oven to 220C/200C fan/Gas 7 and place a baking sheet in the oven to heat up. Butter an 8” sandwich cake tin, preferably with a loose bottom.
Place all of the vegetables in a roasting tin and drizzle with the olive oil. Season with salt and pepper.
Roast for 25 minutes, tossing half way, until the squash and carrots are cooked through, then remove from the oven.
Tip the vegetables into a large bowl, add the basil, balsamic vinegar, tomato purée and half of Le Gruyère AOP. Toss together.
Brush each filo pastry sheet with melted butter, ensuring the butter covers right to the edges.
Place one sheet of filo pastry in the sandwich tin at a time, ensuring the next sheet is placed across the previous one (not directly on top).
Crumple the overlapping pastry at the edges to make them stand up.
Tip the vegetables into the pastry case and sprinkle remaining Le Gruyère AOP over the top.
Bake for 30 minutes until the pastry is crisp and the filling is golden.