Broccoli and cheese filo tart is made with a few simple ingredients. It makes an attractive vegetarian main course and is likely to be enjoyed by meat eaters too! It is quick to prepare and the filling can be prepared in advance if required.
- 150g broccoli florets
- Approximately ¾ of a medium sized leek
- 80g mushrooms
- 100g soft cheese such as Camembert, Brie, Feta or Ricotta
- 3 sheets of filo pastry
- Olive oil
Equipment needed to make broccoli and cheese filo tart
- 20cm diameter loose bottomed non stick flan dish
- Sharp knife
- Chopping board
- Pan (to soften the leeks and mushrooms)
- Saucepan and steamer (optional) to cook the broccoli
- Pastry brush
How to prepare broccoli and cheese filo tart
Lightly steam the broccoli florets and set aside. Slice the leeks and mushrooms and cook gently in olive oil until soft.
Lay one sheet of filo pastry over a 20 cm diameter loose bottomed flan dish and brush with a little olive oil. Lay a second sheet at 90 degrees over the first and brush again with olive oil. Repeat with the third sheet. It is important to work quickly with the filo pastry so that it doesn't dry out. Keep the filo sheets wrapped until you are ready to use them and wrap any unused sheets straight away so that they don't dry out.
Spoon the broccoli, leeks and mushrooms into the pastry case, and arrange evenly. Slice the cheese and arrange on top of the vegetables. For this filo tart I used Camembert, but other types of soft cheese could be used instead.
Fold the edges of the pastry part way over the filling, one sheet at a time, leaving an uncovered area in the centre. Brush any dry areas with olive oil.
Bake in the centre of the oven at 180oC, 350oF, gas mark 4 until the pastry is golden and the cheese has melted. This is likely to take around 15 to 20 minutes, but check regularly to make sure the filo doesn't become overcooked. If you have an Aga, bake one the grid shelf on the floor of the roasting oven with the cold plain shelf on the second set of runners.
Serve immediately. Serves 2 as a main course.
- Keep the filo pastry wrapped up until you are ready to use it to prevent it drying out. Quickly brush with olive oil otherwise it will dry out and be difficult to work with. Re-wrap any unused sheets.
- The vegetables can be prepared ahead of time but the filo parcel should be assembled just before cooking to reduce the risk of the pastry becoming soggy.
- The filo tart should be served immediately after cooking. As the filling can be prepared in advance and the tart is quick to assemble this shouldn't present any difficulty.
- Broccoli and cheese filo tart is not suitable for reheating.
You may also like to try Camembert and cherry tomato galette, another simple tart which is quick to prepare. The wholemeal pastry gives this galette an attractive rustic appearance.
Or you may like to try courgette and feta filo tart, another light filo tart which is simple to make.