Photo: Getty ImagesI think of filo pastry as edible wrapping paper. — Guardian News and MediaChickpea and beetroot filo tart RicottaI do think the accompanying carrot and coriander sauce is perfect. It adds a clean, fresh note to the sweetness of the tart filling. Warm the olive oil in a large saucepan, add the chopped onion and cook for about 10 minutes until translucent. Place the filo pastry on a clean, perfectly dry work surface and cut the large sheet into quarters, the small piece in half.

Source: Otago Daily Times August 30, 2020 15:33 UTC