Serves 4
Ingredients
10 sheets Antoniou Fillo Pastry
80 g butter, melted
1 ½ cups (400 g) cooked shredded turkey meat
2 cups ( 240 g) leftover roast pumpkin and vegetables , cut into 3cm chunks
150 g camembert or brie
½ cup cranberry sauce
Greens Pesto
60 g ( 2 cups) rocket or baby spinach
1 cup basil leaves
1/3 cup toasted pine nuts
1 small garlic clove, crushed
¼ cup lemon juice
¼ cup extra virgin olive oil
Recipe Tips
Greens Pesto
You may need to add extra olive oil to achieve a drizzle consistency.
Love your leftovers
Put your Christmas Day leftovers to good use and make this tart your own.
Method
For this Filo Pastry recipe, take your fresh Filo Pastry out of the fridge at least 2 hours before use to bring it up to room temperature.
Preheat oven to 180 deg. C (fan forced).
Place one Filo Pastry sheet on a large piece of baking paper and brush lightly with butter. Layer with 3 more Fillo sheets, overlapping in a cross formation and brushing between each with butter. Continue layering to use all 10 Fillo Pastry sheets.
Roll up each of the four sides, pinch corners to make a square, leaving a 22cm base in the centre. Brush the rolled edges with remaining butter. Prick base of tart with a fork. Bake Pastry for 20 minutes or until fillo case is evenly puffed, golden and crisp.
For the Greens Pesto
Combine all ingredients in a food processor. Process until smooth and season.
Assembling the tart
Remove tart base from the oven and press down base of pastry with a clean tea towel. Scatter cheese evenly over base and dollop with cranberry sauce. Add pumpkin, roast vegetables, turkey, pesto. Scatter with a few herbs or rocket leaves leaves garnish.
Serve warm or cold.
