Roasted Root Vegetable Goats Cheese Filo Tart Recipe

Perfect for entertaining, this cheesy healthy vegetable tart is loaded with carrot, parsnip, ricotta and goats cheese.

The ingredient of Roasted Root Vegetable Goats Cheese Filo Tart Recipe

• 5 small parsnips peeled
• 700g baby carrots scrubbed trimmed
• 1 tbsp honey
• 2 tsp fennel seeds crushed
• 150g baby spinach
• 400g reduced fat fresh ricotta
• 100g soft goatu2019s cheese crumbled
• 2 eggs lightly whisked
• 2 tbsp chopped fresh chives
• 1 tbsp chopped fresh thyme plus extra sprigs to serve
• 2 tsp finely grated lemon rind
• 6 sheets filo pastry
• 1 tbsp olive oil

The Instruction of roasted root vegetable goats cheese filo tart recipe

• preheat the oven to 200c 180c fan forced line a large baking tray with baking paper cut the parsnips and any large carrots in half lengthways reserving one of each leave small carrots whole place parsnip and carrot on the prepared tray drizzle with honey sprinkle with fennel seeds and lightly spray with oil bake turning halfway through cooking time for 30 35 minutes or until tender and golden
• meanwhile place spinach in a large heatproof bowl and pour over enough boiling water to cover blanch for 30 seconds drain and refresh under cold running water drain squeezing out excess water with hands finely chop
• combine ricotta goatu2019s cheese egg spinach chives thyme and rind in a large bowl season
• spray oil over base and sides of a 20 x 30cm fluted tart tin with removable base place on a baking tray spray one sheet of filo lightly with oil top with another filo sheet and repeat process until all used line the prepared tin with filo allowing excess to overhang sides spoon ricotta filling into the base and use the back of a spoon to smooth the surface roll edges of filo over to form a border lay roasted vegies over ricotta filling and sprinkle with extra thyme sprigs bake for 30 35 minutes or until set
• meanwhile thinly slice reserved parsnip and carrot into discs heat olive oil in a large frying pan over medium high heat cook parsnip and carrot stirring until crisp drain on paper towel 6 serve tart topped with vegetable crisps

Nutritions of Roasted Root Vegetable Goats Cheese Filo Tart Recipe

fatContent: 329 103 calories
saturatedFatContent: 14 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 30 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 15 grams protein
sodiumContent: n a

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