Winter vegetable tart

Name: Winter vegetable tart
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 1 packet filo pastry; 8–10 cherry tomatoes; 2 red onions, cut into chunks; salt and freshly ground black pepper; 1 red and 1 yellow pepper, seeds and ribs removed, sliced; 750 g butternut squash, peeled and cut into small chunks; olive oil; 150 g cooked chestnuts, broken in half; 150 g small Brussels sprouts, trimmed; 60 g butter, plus extra melted butter for the pastry (optional); 1 kg leeks, thinly sliced

Preparation info

Serves
6

Difficulty
Medium

Appears in

Winter Food

By Jill Norman

Published 2005

About

This colourful tart makes a good main course for a vegetarian meal. The choice and quantities of the different vegetables can be varied to suit your taste, but keep the leek purée and the tomatoes, because their colour and shape look attractive among the other vegetables.

Ingredients

60 g butter, plus extra melted butter for the pastry (optional)
1 kg leeks, thinly sliced

Europe
United Kingdom
Dinner
Vegetarian
Winter

Method

Preheat the oven to 200°C/400°F/gas mark 6. Melt the butter in a wide heavy pan and gently sauté the leeks until very soft and almost reduced to a purée. Season and set them aside. Spread the onions and peppers on a baking tray, drizzle oil over them and put them into the oven t