Roast broccoli and cheddar filo tart

AT A GLANCE

  • Serves 8 people

Don't worry about being too particular with the filo - a rustic finish is good. Cauliflower or cherry tomatoes would also work well in place of the broccoli.

  • 4 sheets filo pastry
  • 60 gm melted butter
  • 350 gm broccoli, cut into small florets
  • 2 tbsp olive oil
  • 400 gm crème fraîche
  • 4 eggs
  • 1 tbsp thyme, plus extra to serve
  • 140 gm vintage cheddar, grated
  • 1 tsp smoked paprika
  • 1 tbsp plain flour
01   Preheat oven to 220C. Place a filo sheet in a 24cm loose-bottomed round tart tin, allowing excess to overhang (cover remaining filo with a damp tea towel while you work). Brush with butter, then top with another filo sheet. Repeat with remaining filo and butter. Trim filo, leaving a 2cm border, and brush edges with butter.
02   Toss 200gm broccoli with olive oil and season to taste. Place remaining broccoli in tart case. Whisk remaining ingredients in a bowl, season to taste and pour into tart case. Place on a large tray lined with baking paper, scatter broccoli tossed in oil on tray and bake both until golden and set (20-25 minutes). Serve tart topped with roasted broccoli and extra thyme.

Topics:

BROCCOLI, PAPRIKA, BROCCOLI, VEGETARIAN, PASTRY, CAULIFLOWER, CHEDDAR

Recipe:

EMMA KNOWLES, LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

Apr 2017

Apr 2017

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