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GSABO - S2- Ep6 - Recipes

Vegetarian Phyllo Pie

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Phyllo pastry:

  • 3 cups cake flour
  • 1 cup water
  • 1/2 tsp salt
  • 1/2 cup olive oil
  • 1 tbsp red wine vinegar
  • 1 cup corn flour

Caramelised onions:

  • 4 red onions, sliced
  • 2 tbsp olive oil
  • 2 tbsp balsamic drizzle
  • 1 tbsp sugar
  • 3 springs thyme, fresh
  • 2 cloves garlic, sliced
  • 1/4 tsp salt
  • 1/2 tsp black pepper, ground

Filling:

  • 180g basil pesto
  • 1 1/2 cups sundried tomatoes
  • 1 cup feta, black pepper flavour
  • 4 eggs, XL
  • 4 tbsp cream
  • 1 cup cheddar cheese
  • 2 red peppers, roasted
  • 225g olive oil
  • 1 tsp paprika
  • 1/4 tsp cayenne pepper
  • salt and pepper, to taste

Basil pesto:

  • 1 1/2 cups basil leaves
  • 1/2 cup pine nuts, toasted
  • 1/2 cup parmesan cheese
  • olive oil
  • 1 lemon, juiced
  • 1/2 clove garlic

Preparation method

Phyllo pastry:

  • Combine the flour and salt, make a well in the centre of the mixture
  • Add the water, then add the olive oil and vinegar
  • Work the fluid into the flour until a dough begins to form, then knead
  • Add more water, as needed, to achieve a silky, pliable smooth dough
  • Cover and rest for 1 hour at room temperature

Caramelised onions:

  • Cook onions over low heat, with sprig of thyme, in olive oil for 30 minutes
  • Stir occasionally to prevent burning
  • Add garlic halfway through
  • Add balsamic drizzle and sugar, season generously with salt and pepper
  • Allow to cool

Filling:

  • Place one sheet of phyllo in the pan and brush with olive oil. Repeat
  • Place next circle half over base, the edges will hang out. Brush with olive oil
  • Layer another sheet down, alternating how it is placed, and brush with olive oil
  • Continue in a circle until all sheets are used
  • Spread pesto on base, then layer the chopped feta and sun dried tomatoes
  • Add a layer of caramelised onions
  • Lightly whisk eggs, cream, paprika, cayenne pepper and cheddar cheese
  • Season generously with salt and pepper
  • Pour over tart and layer the red peppers on top
  • Bake for 40-45 minutes until crust is golden

Basil pesto:

  • Pound the garlic with a pinch of salt and basil leaves in a mortar and pestle
  • Add the pine nuts and pound again
  • Turn into a bowl and add half the parmesan
  • Stir in the olive oil - you need enough to bind the sauce
  • Season to taste and then add most of the remaining cheese
  • Pour in more oil and season with lemon juice to give a slight twang