This is based on one of my favourite recipes, Tarte Patates y Puerro, modified for a vegetarian Christmas. As an alternative, replace chestnuts with crumbled smoky bacon which has been roasted with the vegetables. Only a quarter of the roasted vegetables are used. the remaining can be frozen for use later (they make a great roast vegetable lasagne!)
Cooking Time – approx 90 minutes
- 750 g Potatoes, peeled
- 250 g Sweet Potatoes or Pumpkin, peeled
- # Roasted Chestnuts
- 2 Red Onions, large chunks
- 2 Peppers (red or green), large chunks
- 1 Aubergine, cubed
- 1/2 Butternut Squash, sliced
- 3 clove Garlic, crushed
- Fresh Thyme & Oregano
- Olive Oil
- 30g Butter
- lots of Black Pepper
- 1 tsp Vegetable Stock Powder
- Milk or cream
- 150g good Feta Cheese, crumbled
- 100g Parmesan, grated
- 2 medium Eggs
- 3 sheets Filo Pastry
- Olive Oil
- Place chestnuts, onion, peppers, aubergine and squash in a large roasting tin and sprinkle with olive oil. Add garlic, herbs, salt and pepper and toss well
- Roast in a preheated oven until soft and browning at the edges (approx 45 minutes). Turn twice during cooking. If the veg release a lot of liquid, pour this away after 15-20 minutes and add more oil and seasoning.
- Boil the potatoes in salted water for 20 minutes until cooked. After 5 minutes, add the Sweet Ptatoes. Drain and break up coarsely with a fork. Stir the butter and with a balloon whisk, mash down until smooth. Add milk to make a good mash consistency which should be loose, not stodgy.
- Finely chop around 1/4 of the roasted vegetables, add to the potato and stir well., add the parmesan, feta, plenty of black pepper and stock powder. Mix well and check seasoning.
- Stir in the eggs – msture should be a pouring consistency.
- Lightly oil a springform flan case with a little olive oil, and layer the 3 sheets of filo pastry, oiling between each layer and offsetting each sheet slightly to provide an even covering. Ensure the excess pastry falls outside the tin.
- Pour the content of the potato mixture into the pastry casing and roughly fold over the excess pastry back into the tin. Oil exposed pastry lightly.
- Back in a pre-heated fan oven at 170*C for 45 minutes.
- Spring out of the tin and allow to rest for a few minutes before transfering to a board. Slice with a sharp knife and serve.