Roast broccoli and cheddar filo tart

I love I came across this tart recipe - such a great way to use up left-over filo sheets for starters, but this really works with almost any veg or cheese you have - so the flavours can change every time if you like! All you need is the custard ingredients and some vegetables that roast well- as well as some great cheese! I often make this in a springform cake tin which gives it some good height too.

Based on a recipe I found in the Gourmet Traveller Fast section, by Emma Knowles and Lisa Featherby.

Pictured: Roast broccoli and cheddar filo tart

4 sheets filo pastry

60g melted butter

350g broccoli, or cauliflower, or a mix – cut into small florets

2 tbsp olive oil

Custard -

400g crème fraiche, or sour cream, or even full fat Greek yoghurt

4 eggs

1 tbsp thyme, or oregano

140g vintage cheddar, or even add part smoked cheddar- grated

1 tsp smoked paprika

1 tbsp plain flour

To serve - some extra cheese to crumble over the top like feta

Preheat oven to 220°C or 200°C fan-forced.

Place filo sheet in a 24cm loose-bottomed round tart tin, allowing excess to hang over- brushing with butter over each sheet as you go. Trim the filo leaving a 2cm border – brush the edges with butter too.

Toss 200g of the broccoli or mix with olive oil – season.

Place other 150g broccoli mix in the tart case.

Whisk all remaining ingredients in a bowl, season with salt and pepper, and pour into the tart case. 

Place on a paper-lined tray and scatter the 150g broccoli mix around the tin to roast alongside.

Bake both until golden and set for 20-25 minutes. 

Place the roast broccoli mix on top, crumble over the feta, and serve.

Serves 8

Pictured: Roast broccoli and cheddar filo tart before the toppings