Roast Broccoli And Cheddar Filo Tart
Don’t worry about being too particular with the filo – a rustic finish is good. Cauliflower or cherry tomatoes would also work well in place of the broccoli.
4 sheets filo pastry 60 gm melted butter 350 gm broccoli, cut into small florets 2 tbsp olive oil 400 gm crème fraîche 4 eggs 1 tbsp thyme, plus extra to serve 140 gm vintage cheddar, grated 1 tsp smoked paprika 1 tbsp plain flour
Preheat oven to 220C. Place a filo sheet in a 24cm loose-bottomed round tart tin, allowing excess to overhang (cover remaining filo with a damp tea towel while you work). Brush with butter, then top with another filo sheet. Repeat with remaining filo and butter. Trim filo, leaving a 2cm border, and brush edges with butter.
Toss 200gm broccoli with olive oil and season to taste. Place remaining broccoli in tart case. Whisk remaining ingredients in a bowl, season to taste and pour into tart case. Place on a large tray lined with baking paper, scatter broccoli tossed in oil on tray and bake both until golden and set (20-25 minutes). Serve tart topped with roasted broccoli and extra thyme.