With Autumn on the way, I decided to experiment using some of my favourite flavours. Skip to a few attempts later and this sweet and nutty filo tart was created. It has all the coziness, flavours and seasonal produce of autumn, perfect for those colder evenings. For all my sweet potato and autumnal vibe lovers out there, this one's for you!
Serves 2 | Total Time: 50 minutes | Easy
Ingredients:
3 sweet potatoes, peeled and cubes
1 red onion, peeled and thinly sliced
3 cloves garlic, finely diced
1 tsp paprika
1 tsp oregano
1 tsp honey or brown sugar
1/2 tsp chilli flakes
1/2 tsp parsley
Salt and pepper to taste
15g cashew nuts
60g Feta cheese, crumbled
200g Pomegranate seeds
4-5 sheets filo pastry
Egg or milk to wash
Olive oil
Method:
Preheat the oven to 180°C fan.
Prepare the sweet potato, red onion and garlic and spread in an oven-proof dish. Drizzle with olive oil and then mix together with the paprika, oregano, chilli flakes, honey, salt and pepper.
Roast for 25 minutes or until the sweet potato is softened and golden. If the onions and garlic begin to cook faster, remove them and place them aside while the sweet potato finishes.
Meanwhile, in a pan toast the cashews and place to the side.
Once the sweet potato mix has roasted, add the pomegranate and feta cheese into the oven dish. Season to taste and add the parsley.
Cover with the sheets of filo pastry, lightly scrunching the pastry to make some peaks. Brush the pastry with either a beaten egg wash or milk.
Roast in the oven for 15-20 minutes or until the pasty is crispy and golden.
Serve warm and top with the roasted cashew nuts
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