Oven roasted veggies with goats cheese in filo pastry
Servings
4
servingsPrep time
20
minutesCooking time
45
minutesZutaten
1 pumpkin (cut into half moons about 1.5 cm thick)
4 red beets (washed and quartered)
2 tsp dried rosemary
2 tsp Pink Spice mix
2 garlic cloves, finely chopped
1 tbsp honey/ginger syrup
20 ml raspberry vinegar
1 red onions (in rings)
25ml water
20 ml olive oil
salt and pepper
1 pack of filo dough
200 grams of soft goat cheese
2 tbsp honey
1 bunch fresh thyme
75 grams of shelled walnuts
Anweisungen
- Preheat the oven to 180 degrees.
- Mix the spices with vinegar, water, garlic, pepper and salt.
- Divide the pumpkin pieces and beetroot in an oven dish. Pour the mixture over the top and mix the vegetables so that they are completely covered with the marinade. Season to taste with some salt and pepper. Divide the onions through it as well.
- Bake the vegetables in about 45 minutes until they’re done.
- Remove the filo dough from the refrigerator. Cover the sheets with a damp tea towel as soon as you take them out of the package. This prevents the sheets from drying out and tearing.
- Place 2-3 sheets of filo pastry on top of each other and place a piece of goat cheese and some walnuts in the middle. Drizzle over some honey and place a sprig of thyme on top. Then fold the sides of the filo dough inwards to form a parcel. You can also make the packets in a muffin tin, or tie the filo dough in the center like a knapsack.
- Make four of these kinds of packages (if you still have filo dough left after that, you can put it back in the freezer) and bake them in the oven for about 7 minutes, until the filo dough is crispy and golden brown.