300g peeled sweet potato, cut into 2.5 cm pieces
1 red capsicum, seeded and cut into 2.5cm pieces
2 medium red onions, peeled, each cut into 8 wedges and separated
3 large unpeeled garlic cloves
2 tablespoons olive oil
1 tablespoon fresh rosemary leaves, finely chopped
salt and ground black pepper
6 sheets Antoniou Fillo Pastry
olive oil spray
2 tablespoon basil pesto
1/4 cup chopped parsley leaves
1/2 cup milk
1/2 cup light thickened cream
3/4 cup finely grated parmesan
Preheat oven to 200 deg C. Grease a 22.5cm (base measurement) x 3.5cm deep loose bottom fluted flan tin.
Place sweet potato, capsicum, red onions, garlic and olive oil in a large baking dish. Toss to combine and roast 35 minutes or until tender, stirring occasionally. Squeeze garlic from their skins and mash with the back of a fork. Add garlic back to vegetables, along with rosemary, salt and pepper. Stir to combine and set aside to cool.
Meanwhile, cut pastry stack in half crosswise to form 2 rectangular stacks (21cm x 28cm). Lay one sheet on a bench top (keep the remaining pastry covered with a tea towel to prevent drying out). Spray the sheet with olive oil spray. Place another sheet of pastry on top, at a slight angle and spray with olive oil spray. Continue layering pastry sheets in this manner, to form a star shape.
Carefully place stacked pastry shape into prepared tin, pressing down gently to line base and sides. Scrunch overhanging pastry so it fits in tin. Line with non-stick baking paper and fill with pastry weights or dried beans. Bake 15 minutes, and then remove pastry weights and paper. Place flan on an oven tray. Reduce oven temperature to 180ºC.
Gently spread pesto over pastry base. Top with roasted vegetable mixture and parsley. Place eggs, milk, cream and ½ cup of the parmesan in a medium bowl and whisk until combined. Pour over vegetables. Sprinkle with remaining cheese. Bake 40 minutes or until set. Stand for 10 minutes before removing from tin