This delicious feta tart is topped with Tenderstem broccoli. The leftovers will make a delicious work lunch!
By Healthy Diet
Serves: 6 Cooking Time: 40 minutes
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
½ x 270g pack of filo pastry
2 tablespoons fresh green pesto
1 teaspoon of onions seeds
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.
This recipe was created by Georgina Hayden for Tenderstem.
The views expressed on this site are not those of the Publisher. Always consult your GP or a health professional before beginning any diet or trying any of the products or advice mentioned in Healthy Diet, particularly if you have a medical condition for which it may not be advisable.