Tenderstem® Broccoli, Yoghurt and Feta Filo Tart


Tenderstem broccoli recipe

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:

  1. Preheat your oven to 180°C, Gas Mark 4.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Allison Hay

I joined the My Weekly team ten years ago, and I love the variety of topics we cover both online and in the magazine. I manage the digital content for the brand, sharing features and information on the website, social media and in our digital newsletters. I also work for Your Best Ever Christmas - perfect as it's my favourite time of year!