Fast Recipes

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).

By Emma Knowles & Lisa Featherby
  • Serves 8
Roast broccoli and cheddar filo tart
Roast broccoli and cheddar filo tart

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
  • 1
    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.
  • 2
    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.