Yields6 ServingsPrep Time30 minsCook Time1 hrTotal Time1 hr 30 mins
Ingredients
1small to medium butternut, peeled, deseeded and chopped into uniform 1cm cubes
1red onion, cut into 8 wedges
3tbspGreenleaf Extra Virgin Olive Oil
6garlic cloves, crushed
23sprigs rosemary or thyme
2tbsphoney
100gpeppered cream cheese log broken into bite-sized pieces or 100 g feta broken into bite-sized chunks
Salt and freshly milled pepper
Olive oil pastry
½cups cake flour
1tspsalt
⅔cup Greenleaf Extra Virgin Olive Oil
6tbspice cold water
Basil and/or rocket for serving
Greenleaf Extra Virgin Olive Oil for serving
Directions
1
Preheat oven to 220˚C.
2
Toss the butternut, onions, olive oil, garlic, herbs, honey and seasoning together and spread out evenly on a large roasting tray. Roast for 20-30 minutes or until just cooked. Test a piece of butternut by pushing a fork into it - it should feel tender.
3
Meanwhile make the pastry by sifting the flour and salt into a mixing bowl then adding the oil and ice-cold water. Bring the mixture together to form a ball - if the mixture is too crumbly and not holding in a ball add another tbsp of ice-cold water.
4
Wrap the dough and leave to rest in the fridge for 15 minutes.
5
Unroll the pastry on a lightly floured surface or between two sheets of baking paper until you have about a 30 cm x 40 cm piece of pastry that isn’t more than 5 mm thick.
6
Move onto a lined baking sheet - the pastry edges can still hang over the dish’s edge at this stage.
7
Arrange the roasted veggies in the centre of the pastry - leaving about 2 cm all around the edge that you can eventually fold in all around the sides. Dot with cheese and then fold the 2 cm sides towards the centre of the pastry so that it slightly overlaps the filling.
8
Bake at 200˚C for 25 minutes or until golden.
9
Serve scattered with some fresh basil or rocket and another drizzle of Greenleaf Extra Virgin Olive Oil.
Ingredients
Ingredients
1small to medium butternut, peeled, deseeded and chopped into uniform 1cm cubes
1red onion, cut into 8 wedges
3tbspGreenleaf Extra Virgin Olive Oil
6garlic cloves, crushed
23sprigs rosemary or thyme
2tbsphoney
100gpeppered cream cheese log broken into bite-sized pieces or 100 g feta broken into bite-sized chunks
Salt and freshly milled pepper
Olive oil pastry
½cups cake flour
1tspsalt
⅔cup Greenleaf Extra Virgin Olive Oil
6tbspice cold water
Basil and/or rocket for serving
Greenleaf Extra Virgin Olive Oil for serving
Directions
Directions
1
Preheat oven to 220˚C.
2
Toss the butternut, onions, olive oil, garlic, herbs, honey and seasoning together and spread out evenly on a large roasting tray. Roast for 20-30 minutes or until just cooked. Test a piece of butternut by pushing a fork into it - it should feel tender.
3
Meanwhile make the pastry by sifting the flour and salt into a mixing bowl then adding the oil and ice-cold water. Bring the mixture together to form a ball - if the mixture is too crumbly and not holding in a ball add another tbsp of ice-cold water.
4
Wrap the dough and leave to rest in the fridge for 15 minutes.
5
Unroll the pastry on a lightly floured surface or between two sheets of baking paper until you have about a 30 cm x 40 cm piece of pastry that isn’t more than 5 mm thick.
6
Move onto a lined baking sheet - the pastry edges can still hang over the dish’s edge at this stage.
7
Arrange the roasted veggies in the centre of the pastry - leaving about 2 cm all around the edge that you can eventually fold in all around the sides. Dot with cheese and then fold the 2 cm sides towards the centre of the pastry so that it slightly overlaps the filling.
8
Bake at 200˚C for 25 minutes or until golden.
9
Serve scattered with some fresh basil or rocket and another drizzle of Greenleaf Extra Virgin Olive Oil.
