Root vegetable, chickpea, and feta tart

Method

1. Heat the oven to 200°C fan/ gas 7. Put a large frying pan over a medium heat, add the oil and fry the onion until soft but not coloured too much. Add the garlic and cook, stirring well, for a couple of minutes.
2. Stir in the saffron, then add the parsnips and celeriac. Stir for a couple of minutes before mixing in the chickpeas and spices, then add the carrots and a generous amount of salt and pepper. Remove the pan from the heat, add the lemon zest and juice, honey, herbs and barberries, then mix until combined. Carefully fold in the feta and pistachios.
3. Lay 3 filo sheets in the base of the ovenproof dish, overlapping but at different angles so the base and sides are covered – leave the pastry overhanging the rim evenly all around the dish. Brush generously with melted butter, then tip in the root vegetable mixture and press down to fill the dish. Scrunch the edges of the excess pastry around the sides of the tart to make a ruffled edge, like a kind of crust. Brush the exposed edges with butter. Scrunch the remaining filo pastry sheets loosely on top to cover the surface, then brush them with the remaining melted butter.
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4. Bake for 25-30 minutes until nicely golden brown. Remove from the oven, leave to cool for a few minutes, then serve with a generous drizzle of honey on top, if you like.