Roasted Garlic Pumpkin Tart

Ingredients:

• 6 cups butternut squash, peeled and diced
• 1 head of garlic
• 1 cup of rapeseed oil
• 1 sweet red pepper, diced
• Half a fennel root, chopped
• 1 tbsp finely chopped fresh sage
• finely grated lemon zest
• 3 sheets of phyllo dough
• 120 g feta cheese

Preparation:

1. Preheat oven to 190°C. Peel the garlic cloves and place in a baking dish.
   
   Drizzle with oil, toss, and cover with foil. Bake until the garlic is golden brown, about 40 minutes. Then let the garlic oil cool.
2. Toss the pumpkin with 3 tablespoons of garlic oil and season with a little salt and pepper. Cover the pumpkin with foil and bake for 15 minutes at 375°F (190°C), then uncover, reduce the temperature to 355°F (175°C), and bake until tender, about 20 more minutes.
3. Combine the cooled pumpkin with diced red pepper, fennel, sage, and lemon zest. Season with salt and pepper to taste.
4. Increase the oven temperature again to 190°C.
5. Lay out 1 sheet of phyllo dough (cover the remaining sheets). Lightly brush with garlic oil and place another sheet of dough on top. Stack all the phyllo sheets, brushing them with garlic oil. Then fold the stack in half and carefully place it in a rectangular tart pan with a removable bottom (10 x 25 cm).
6. Spoon the pumpkin filling into the tart shell and sprinkle with crumbled feta. Bake for 20-25 minutes, until the crust is golden brown. Serve the tart warm or at room temperature.