Pesto and Mixed Veg Phyllo Tart with Feta and Chilli Relish
Medium
Prep 20 minutes
Cook 40 minutes
Serves 4
1 Red Bell Pepper
1 tin KOO Mixed Veg
1 pct Phyllo Pastry
1 small tub of Feta
1 Avo
½ cup Basil Pesto
3 cups Chilli chopped, 3 green and 1 red Jalapeno
1 Red Onion, chopped
½ cup Sugar
1 clove Garlic
½ cup Vinegar
Spices for Relish, Cardamom, Cinnamon, Allspice, Fennel
Butter
1 Egg
Rocket
Drain the mixed veg well. Mix together mixed veg with basil pesto and feta.
Place bell pepper over an open flame and burn until black all over. Place into a plastic bag and after 5 minutes take the skin off and reseed and chop the flesh.
Line the inside of a springform pan with phyllo, leaving enough dough to enclose the inside filling. Brush the inside of the dough with egg yolk, all over. This will seal the inside. Put the mixed veg and feta-pesto mixture inside and close. Brush the outside with more egg yolk and melted butter. To press down the top you can use a small pot.
Bake for 15-20 minutes in an oven preheated to 175 degrees Celsius. Check after 10 minutes then again after 15. The phyllo must be crispy and deep golden colour.
Add garlic, chillies, bell peppers, vinegar, sugar and onion and cook for 30 minutes and medium until a syrupy consistency.
Serve the phyllo tart with freshly cut avocado and chilli relish and fresh rocket.
