Name: Roast broccoli and cheddar filo tart
Yield: 8
Ingredients: 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

Roast broccoli and cheddar filo tart

Roast broccoli and cheddar filo tart recipe - 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). test

Ingredients

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

Method

Main

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.

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.

Recipe / styling by Lisa Featherby

Styling by Emma Knowles

Ingredients

Method

Main

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