Filo, Roasted Pumpkin, Sage And Fennel Tartlets With Walnuts And Rocket Pesto

These vegan pumpkin and fennel tartlets are served with a zesty rocket and walnut pesto.

The ingredient of Filo Roasted Pumpkin Sage And Fennel Tartlets With Walnuts And Rocket Pesto

• 450g butternut pumpkin seeded peeled cut into 3cm pieces
• 2 tbsp extra virgin olive oil
• 1 tbsp finely shredded sage
• 1 1 2 tsp fennel seeds
• 1 fennel cut into wedges
• 2 tsp brown sugar
• 2 tsp balsamic vinegar
• 4 sheets filo pastry
• baby rocket leaves to serve
• 1 4 cup 25g walnuts toasted
• 1 bunch rocket ends trimmed coarsely chopped
• 2 garlic cloves crushed
• 1 tbsp lemon juice
• 1 3 cup 80ml olive oil

The Instruction of filo roasted pumpkin sage and fennel tartlets with walnuts and rocket pesto

• preheat oven to 180c line a baking tray with baking paper place pumpkin on the lined tray drizzle with 2 tsp oil and sprinkle with sage and fennel seeds season with salt and pepper bake turning occasionally for 20 minutes or until beginning to brown remove from oven
• meanwhile heat half the remaining oil in a medium frying pan over medium low heat add fennel and cook turning occasionally for 15 minutes or until tender add the sugar and vinegar and cook turning for 5 minutes or until caramelised
• place four 8cm base measurement fluted tart tins with removable bases on a baking tray place filo on a clean work surface cut filo sheets in half widthways place in a stack and cut into quarters to make squares lightly brush filo with a little remaining oil place 8 filo squares rotating slightly in the base of a each tart tine allowing the corners to extend over the edge bake in oven for 15 minutes or until golden brown remove from oven
• divide pumpkin and fennel among pastry cases bake for 5 minute or until heated through
• meanwhile to make the rocket and walnut pesto process the walnuts rocket and garlic in a food processor until finely chopped add lemon juice and oil and process until well combined season with salt and pepper
• place pumpkin tartlets on serving plates dollop with pesto and serve with baby rocket leaves

Nutritions of Filo Roasted Pumpkin Sage And Fennel Tartlets With Walnuts And Rocket Pesto

fatContent: 405 822 calories
saturatedFatContent: 30 8 grams fat
carbohydrateContent: 4 2 grams saturated fat
sugarContent: 32 1 grams carbohydrates
fibreContent: 5 5 grams sugar
proteinContent: n a
cholesterolContent: 5 7 grams protein
sodiumContent: n a

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