"BEET and BLACK KALE FILO TART with pumkin seeds, pine nuts, sliced garlic & balsamic vanilla glaze. Hey, it's the season for all the fantastic food that grows underground"
Beet And Black Kale Phyllo Tart
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Prep time 10mins
Cook time 45mins
Recipe Card
ingredients
- 2 medium beets
- 3 tablespoons olive oil, plus more for drizzling
- 2 cups Tuscan kale, thinly sliced
- 1 garlic clove, minced
- 2 tablespoons pumpkin seeds
- 2 tablespoons pine nuts
- 5 sheets of vegan phyllo dough
- 1/2 cup balsamic vinegar
Method
Step 1
Preheat the oven to 425°F.
Step 2
In a large saucepan, boil the beets in water and salt until soft, approximately 20 minutes. Drain the beets in a colander and set aside.
Step 3
While beets are boiling, stir fry the kale in some olive oil with the garlic and pumpkin seeds for 10 minutes, or until crispy. In a separate small pan, toast the pine nuts until fragrant.
Step 4
In a small saucepan, add the balsamic vinegar. Bring to a boil and then drop to a simmer. Reduce the liquid by half and set aside.
Step 5
On a large baking tray, place the first sheet of phyllo dough, and brush with olive oil. Repeat with the remaining layers. Layer the beets and kale mixture atop the phyllo dough, and bake in the preheated oven for 10-15 minutes or until golden brown. Top with the pine nuts and the balsamic glaze.