Tenderstem® Broccoli, Yoghurt and Feta Filo Tart
Take a Greek adventure with Tenderstem® broccoli by creating this simple yet delicious filo tart, created by Georgina Hayden, author of Stirring Slowly and Taverna. It would make a brilliant vegetarian option for your Christmas buffet, or an easy lunch if you are hosting guests during the festivities.
Serves: 6
Preparation: 15min
Cooking time: 40min
INGREDIENTS:
- 200g Tenderstem® broccoli, trimmed
- A few sprigs of thyme, leaves picked
- 150g Greek yoghurt
- 150g creme fraiche
- 3 large eggs
- Sea salt and freshly-ground black pepper
- Olive oil
- ½ x 270g pack of filo pastry
- 2tbsp fresh green pesto
- 75g feta
- 1tsp of onions seeds
TO MAKE:
- Preheat your oven to 180°C, Gas Mark 4.
- Place a large pan of salted water onto boil. Boil the Tenderstem® broccoli for 3min then drain, leaving it in a colander or sieve for a couple of minutes. Then transfer the Tenderstem® broccoli to a piece of kitchen roll to get rid of any excess moisture.
- Place the thyme leaves into a large mixing bowl with the natural yoghurt, creme fraiche, eggs and a good pinch of salt and pepper. Whisk everything together.
- Use a pastry brush to lightly oil a loose bottomed tart tin, around 28cm in diameter. Layer the filo sheets over the base, overlapping them and leaving a slight overhang around the edge, brushing them with olive oil between the layers as you go. Spoon the pesto into the case and spread it out evenly.
- Pour in the creme fraiche mixture, then line up the blanched Tenderstem® broccoli spears. Crumble the feta over the top and sprinkle over the onion seeds. Place the tin onto a baking sheet and put into the oven. Bake for 35min until golden around the edges, the Tenderstem® broccoli poking out is crispy and the filling has only the slightest wobble.
- Remove from the oven and leave to cool in the tin for at least 15min before removing and slicing.
Chef’s tip: Leftovers keep well until the next day. Serve with salad.
