Roast broccoli and cheddar filo tart

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.

You'll need

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.

At A Glance

  • Serves 8 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 8 people

Featured in

Apr 2017

You might also like...

Yama Kitchen & Bar's roasted broccoli with roasted sesame sauce


Sumac lamb with broccoli tabbouleh

Broccoli soup with Gorgonzola toasts


Grilled broccolini with peas, goat’s curd and mint

Grilled broccolini with peas, goat’s curd and mint


conversion tool