Smoked Cheese & Organic Squash Filo Pie
Written by: Amanda McCabe
Instructions
Pre-heat oven to 190 degrees
Slowly cook shallots and celery until golden and sticky, set aside
Slice squash into 0.5cm thick pieces and roast in oven with a little oil for 20 minutes to soften
Brush a 10 or 12 inch pie dish with oil before layering and fanning the filo sheets and brushing oil on each layer as you go - the pastry should hang over the edges
When they’re ready, fan the squash slices around the dish to create a pattern if you wish, or just pop them in evenly
Sprinkle the dish with the grated cheese
In a separate bowl, blend the shallots, celery, cream and yoghurt until incorporated, and then whisk in the eggs yolks, rosemary and salt & pepper
Pour over the pie evenly and roll in / scrunch the overhanging filo to form a rim around the tart
Brush rim with oil and bake in the oven for 25 - 35 minutes
Serve warm with steamed or wilted chard, tossed in sesame oil and crushed garlic
Ingredients
Available in store
- 6 sheets filo pastry
- 7 tbsp extra virgin olive oil
- 2-3 small organic squash
- 1 stick celery, finely chopped
- 1 shallot, finely sliced
- 125g grated smoked Northumberland cheese
- 120ml cream
- 60ml Greek yoghurt
- 3 large egg yolks
- Good pinch of salt
- Chopped rosemary
- Black pepper to season
- 200g organic chard (or other leafy dark greens)
- 1 clove garlic, crushed
- 1 tbsp sesame oil