Winter vegetable tart from Winter Food by Jill Norman
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...
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Cooking tools:
- Tart pan
- Oven
- Stove
- Saute pan
- Baking sheet
- Chef's knife
- Cutting board
- Spoon
- Pastry brush
- Kitchen scale
- Mixing bowl
- Oven mitt
- Cooling rack
Ingredients
- 60 g butter, plus extra melted butter for the pastry (optional)
- 1 kg leeks, thinly sliced
- salt
- freshly ground black pepper
- 2 red onions, cut into chunks
- 1 red and 1 yellow pepper, seeds and ribs removed, sliced
- olive oil
- 750 g butternut squash, peeled and cut into small chunks
- 150 g small Brussels sprouts, trimmed
- 150 g cooked chestnuts, broken in half
- 1 packet filo pastry
- 8–10 cherry tomatoes
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