Name: Root vegetable, chickpea, and feta tart
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Serves 4-6
Ingredients: 2 tbsp vegetable oil; 1 large onion, finely chopped; 2 large garlic cloves, finely chopped; Pinch saffron threads, crumbled or ground using a pestle and mortar; 2 parsnips, coarsely grated; 300g celeriac, coarsely grated; 400g tin chickpeas, drained; 1 tsp sumac; 1 heaped tsp ground coriander; 1 tsp ground cinnamon; 1 tsp pul biber (aleppo pepper flakes); 2 large carrots, coarsely grated; Finely grated zest 1 unwaxed lemon, plus half its juice; 1 heaped tbsp clear honey, plus extra to drizzle; Bunch (about 30g) dill, finely chopped; Bunch (about 30g) flatleaf parsley, finely chopped; 2 handfuls dried barberries; 200g feta, finely crumbled; 100g shelled pistachios, roughly chopped; 6 sheets filo pastry; 75g unsalted butter, melted; 26cm round ovenproof dish

Root vegetable, chickpea, and feta tart

Looking for a stonking vegetarian main for a dinner party or the Christmas table or that looks the business but doesn’t take hours to make? Look no further. Persian cookery expert Sabrina Ghayour has the answer… Browse more vegetarian Christmas dinner recipes. Recipe taken from Flavour by Sabrina Ghayour (Aster £26) and tested by delicious.

FreezableVegetarian

Serves4-6

Hands-on30 min. Oven time 25-30 min

Oven30 min

DifficultyEasy

Ingredients

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Method

Heat the oven to 200°C fan/ gas 7. Put a large frying pan over a medium heat, add the oil and fry the onion until soft but not coloured too much. Add the garlic and cook, stirring well, for a couple of minutes.
Stir in the saffron, then add the parsnips and celeriac. Stir for a couple of minutes before mixing in the chickpeas and spices, then add the carrots and a generous amount of salt and pepper. Remove the pan from the heat, add the lemon zest and juice, honey, herbs and barberries, then mix until combined. Carefully fold in the feta and pistachios.
Lay 3 filo sheets in the base of the ovenproof dish, overlapping but at different angles so the base and sides are covered – leave the pastry overhanging the rim evenly all around the dish. Brush generously with melted butter, then tip in the root vegetable mixture and press down to fill the dish. Scrunch the edges of the excess pastry around the sides of the tart to make a ruffled edge, like a kind of crust. Brush the exposed edges with butter. Scrunch the remaining filo pastry sheets loosely on top to cover the surface, then brush them with the remaining melted butter.
Bake for 25-30 minutes until nicely golden brown. Remove from the oven, leave to cool for a few minutes, then serve with a generous drizzle of honey on top, if you like.