Tenderstem^® broccoli, yoghurt and feta filo tart

by Georgina Hayden

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.

Georgina said: “Tarts can often look intimidating to make but this beautiful filo number is simple to put together whilst being impressive at the same time. The gentle pairing of feta, onion seeds and roasted Tenderstem^®broccoli is quietly addictive and the use of Greek yoghurt in the base instead of classic cream makes it lighter too. It is a perfect light lunch or dinner with a salad on the side; if there is any leftover it will keep well for the next day.”

Preparation time

15 minutes

Cooking time

40 minutes

Serves

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
2 tablespoons fresh green pesto
75g feta
1 teaspoon of onions seeds

Method

Preheat your oven to 180.
Place a large pan of salted water onto boil. Boil the Tenderstem^® broccoli for 3 minutes 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 35 minutes: 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 15 minutes before removing and slicing.