Hello Chilli People!

Before getting to the recipe, just a bit of business...  for those seeking our products in NSW, please email julia@mayers.com.au   She is the listmaster for shops carrying our sauces.

Also, our best wishes to Mexican Mick for a speedy recovery after his recent surgery.  You are one tough dude, and l am looking forward to our next enchilada feast together.  mdecambray@jaywey.com will get you on to his naturopathic newsletter.

Last, I have learned that Guzman y Gomez taco shops in Sydney are now serving a couple of our sauces with their delicious Mexican food.  Stop in and give them a try.  http://www.guzmanygomez.com/

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This recipe is something we had the other night, and it knocked all our socks off...the Green Jalapeno Chilli sauce adds just the right amount of treble to the taste mix.

Roasted Vegetable Tart with Spicy Pesto

Pastry:

½ packet filo dough

3 tablespoons butter

1 tablespoon olive oil

Filling:

1 cup ricotta cheese

¼ cup feta cheese

Vegetables:

assorted roasted vegetables such as

eggplant, capsicum, pumpkin,

red onion, zucchini, sweet potato

Pesto:

2 cloves garlic

½ cup macadamia nuts

2 cups fresh basil leaves

¼ cup Byron Bay Chilli Company Green Jalapeno Chilli Sauce

¼ cup olive oil

Salt to taste

Topping:  Shaved Parmesan Cheese

Directions:

To make tart shell, remove filo from packet.  Divide sheets into 2 equal portions.  Re-wrap 1 portion in cling film and foil and freeze for use at another time.  Lay the other portion out on a flat tray and cover with a slightly damp tea towel.  Melt butter with oil on low heat. 

Using a medium-size tart pan with removable bottom, lay 2 sheets of filo over pan, allowing the excess to hang over the rim.  Butter the filo with a pastry brush sparingly. 

Take 2 more sheets, laying over the first 2 but turning them slightly so that each layer is moving clockwise around the pan.  Butter each layer.  When all the filo has been layered and buttered, gently press the filo into the pan.  Take the excess filo and roll it inward to form an edge all the way around the tart. 

Prick a few holes in the base with a sharp knife.  Bake the tart shell at 180 degrees until lightly browned, about 15 minutes.  Allow to cool.

To make the filling, combine both cheeses and season with salt and pepper.  Spread over the base of the tart shell.  Layer roasted vegetables of your choice over cheese.  Vegetables should be at room temperature.

To make pesto, process garlic and nuts until fine.  Add basil and pulse until chopped.  Then add chilli sauce and oil and blend.  Season with salt.  Drizzle the pesto over the vegetable layer. 

Top with shaved Parmesan cheese.

Cut into 6 slices and serve immediately with a rocket salad on the side.

This is certain to please.....

Healthy and tasty.

Wishing you all Love and Good Food always,

The Bolands