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