Wrap the dough and set aside to rest at room temperature for five minutes. Once finished, scrunch the edges round the rim of the tin to make a border and brush again with the melted butter. STEP 2 Fill shell with vegetable mixture; bake about 15 minutes. Remove the veg from the oven. Stack all nine sheets of filo on an oven tray, spraying every third sheet with cooking oil spray. This light, zesty tart is packed with asparagus, courgette, herbs and feta. Toss the asparagus and courgettes with seasoning and the remaining oil and tip onto a baking tray. Line the tin with a few strips of baking parchment – this will help you to lift out the tart later. Set aside and reserve any remaining melted butter for later. Remove the XL roller attachment from the slow-speed outlet and fit the continuous slicer/grater to the high-speed outlet. Once incorporated, increase to speed 2 and mix for one minute. Allow the tart to cool slightly before removing from the tin and serving. As needed           rice flour, for dusting, 1 ½                         courgettes, ends trimmed, 3                             medium tomatoes, halved, Pinch                      salt and pepper, 5                             eggs, beaten, Handful                  fresh mint leaves, roughly chopped, 70g                         feta cheese, roughly crumbled. Not all products shown on the Kenwoodworld International website are available in all markets. To slice the courgettes, start the machine on speed 1 and feed into the feed tube of the continuous slicer/grater. Working quickly and keeping the unused phyllo covered with damp paper towels to prevent drying, place one sheet of phyllo in the pie pan, gently pressing on the bottom and side of the pan, letting the ends overhang the pan. Use a little of the oil to lightly grease an 18 x 25cm tart tin (ours was 3cm deep). Brush your tart case with the melted butter and immediately lay the sheet of pastry into the tin, allowing the excess to drape over the edge of the tin, brush with melted butter and cover with the tea towel. The dough should be firm but not sticky. Take a piece of dough, flatten it and shape roughly into a rectangle with your hands, dust with rice flour. Remove the roasted vegetables and the tart case from the oven. Start the stand mixer on speed 1 and pass the dough through the roller. Add the eggs, crème fraiche, lemon zest, mint leaves and black pepper into the bowl, start the machine on speed 4 and whisk until just combined. Use the dial on the XL roller attachment to adjust the roller width incrementally from 0 all the way up to 9, re-feeding the dough through the attachment to achieve the desired thickness. Whisk the remaining egg with the lemon zest, herbs, crème fraîche and seasoning. If the mixture is too dry, add a tiny amount of water and mix again. Remove from the oven and leave to cool. Cool. Allow the tart to cool slightly before removing from the tin and serving. When you get to the final layer, brush with a little extra oil and scrunch the edges together to create a pretty border. STEP 3 Best served al fresco. Sauté asparagus tips, leeks and artichokes in olive oil over medium heat just until crisp-tender, approx. Repeat with the remaining phyllo, placing the sheets in a crisscross pattern. Brush the edges of the pastry with any remaining melted butter, bake in the oven for 40 minutes or until the filling has set. Add the tomatoes, olive oil, lemon juice, salt and pepper into your bowl containing the sliced courgettes. Continue to roll the remaining dough through the pasta roller, layering each sheet into the tin one by one ensuring that the base and sides are evenly covered and brush with the melted butter. Lay half the veg in the bottom of the pastry case and add half the feta. Brush the tart with a little beaten egg and bake for a further 5 mins until the pastry is golden brown and crunchy. https://www.tasteofhome.com/recipes/rustic-roasted-vegetable-tart Fit the XL roller attachment to the slow-speed outlet of your stand mixer. Pour over the egg mixture, then top with the remaining veg and feta. Heat oven to 350 degrees. Mix with your hands until the vegetables are coated and transfer to the baking tray. Combine eggs, ricotta, Pecorino, 3/4 c feta, cream and herbs. In your clean Kenwood Chef mixing bowl, fit the whisk tool. Remove the roasted vegetables and the tart case from the oven. Toss the Spoon the green onion mixture over the phyllo. Unfold the pastry, but keep it covered with a damp tea towel as you work to prevent it from drying out. Line sheet pan with parchment paper and spray pan lightly with olive oil spray. https://www.jusrol.co.uk/pastry-recipes/jacquis-delicious-vegetable-filo-tart Heat oven to 180C/160C fan/gas 4 and pop in a baking sheet to heat up. Good Food DealReceive a free Graze box delivered straight to your door. 2 min. Brush the edges of the pastry with any remaining melted butter, bake in the oven for 40 minutes or until the filling has set. Transfer both the tart case and the tray of vegetables into the oven, bake for 15 minutes. Serve with a grinding of black pepper and scattered with small salad leaves or herbs, if you like. New! Method STEP 1 Fold all four sides of filo stack in slightly to form 18cm x 30cm (7¼-inch x 12-inch) rectangular tart shell. https://eatsmarter.com/recipes/phyllo-pastry-vegetable-tart Heat oven to 180C/160C fan/gas 4 and pop in a baking sheet to heat up. Lay the vegetables in the pastry case, pour over the egg mixture and crumble in the feta cheese. Start the machine on speed 1 whilst gradually adding the warm water and olive oil. Taking 1 sheet at a time, brush each piece well with oil, then use to line your tart tin, leaving a little pastry hanging over the edges. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice, handful small salad leaves or herbs, such as baby chard or pea. Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only. Layer each sheet of phyllo one by one into your olive oil greased tart pan fitting it in … Sprinkle a thin layer of breadcrumbs between each layer of pastry as you go – this will help to keep the pastry crisp. Bake for 40 mins until the filling has set. Unwrap the dough and divide into nine equal pieces. Lay the vegetables in the pastry case, pour over the egg mixture and crumble in the feta cheese. 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