YOU Best Recipes: Budget - - Vegetables Fresh From The Farm -

SERVES 4 Prepa­ra­tion time: 20 min Cook­ing time: 45- 55 min

Pre­heat the oven to 200 ° C. Grease a bak­ing sheet with non­stick spray. 1 Ar­range the but­ter­nut cubes and onion slices on the bak­ing sheet and sprin­kle the olive oil over. 2 Mix well and sea­son with salt and pep­per. 3 Roast in the oven for 25- 30

500 g but­ter­nut, cubed 1 red onion, sliced 30 ml ( 2 T) olive oil salt and pep­per 2 rounds feta cheese, cubed 1 roll short­crust pas­try 1 egg, whisked min­utes or un­til the but­ter­nut is done. Set aside to cool and mix in the feta cheese. 4 Roll out the pas­try on a floured work sur­face. Us­ing a saucepan lid about 18 cm in di­am­e­ter, cut out four pas­try discs. 5 Ar­range the discs on the pre­pared bak­ing sheet. 6 Di­vide the but­ter­nut mix­ture among the discs, spoon­ing the mix­ture in a heap in the cen­tre of each. Fold the edge of each disc to­wards the cen­tre and press to­gether lightly. 7 Brush each tart­let lightly with the whisked egg and bake for 20- 25 min­utes. Serve with fresh rocket, if pre­ferred.

Re­place the but­ter­nut with any other vegetable that is in sea­son.

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