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Home » Quiches, tarts and pastries

Broccoli and cheese filo tart

10/04/2021 by Judith Leave a Comment

Broccoli and cheese filo tart

Broccoli and cheese filo tart is a savoury tart which is perfect for both main meals and light lunches. Similar to summer vegetable quiche and spanakopita it is an attractive vegetarian dish 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. The quantities in this vegetarian filo tart recipe are sufficient for two servings.

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Ingredients

  • 150g broccoli florets
  • 1 small leek
  • 80g mushrooms
  • 100g soft cheese - if you would like your tart to be wholly vegetarian then use a vegetarian cheese with no animal rennet
  • 3 sheets of filo pastry - see these useful tips for using filo pastry.
  • Olive oil

How to prepare

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.

Slice the cheese and arrange on top of the vegetables.

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.

Assembling the filo tart

To bake

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.

Broccoli and cheese filo tart

Tips

  1. 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.
  2. 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.
  3. 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.
  4. Broccoli and cheese filo tart is not suitable for reheating.

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Broccoli and cheese filo tart

Broccoli and cheese filo tart

Broccoli and cheese filo tart is a vegetarian tart which is perfect for both main meals and light lunches and is quick and easy to prepare.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 45 minutes mins
Cook Time 20 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Main Course
Cuisine European
Servings 2
Calories 422 kcal

Equipment

  • 1 20cm diameter non stick flan tin

Ingredients
 
 

For the pastry case

  • 3 sheets filo pastry
  • 3 tablespoon olive oil

For the filling

  • 150 g broccoli
  • 1 leek (small)
  • 80 g mushrooms
  • 100 g soft cheese

Instructions
 

To prepare the filo pastry case

  • 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.

To prepare the filling

  • Lightly steam the broccoli florets and set aside. 
  • Slice the leeks and mushrooms and cook gently in olive oil until soft. 
  • Spoon the broccoli, leeks and mushrooms into the pastry case, and arrange evenly. Slice the cheese and arrange on top of the vegetables. 
  • 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. 

To bake

  • Preheat the oven to 180°C, 350°F, gas mark 4
  • Bake in the centre of the oven 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 the filo looks to be cooking too quickly cover any localised areas with foil and return to the oven.

Nutrition

Calories: 422kcalCarbohydrates: 29gProtein: 12gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gCholesterol: 26mgSodium: 216mgPotassium: 518mgFiber: 4gSugar: 4gVitamin A: 1432IUVitamin C: 73mgCalcium: 170mgIron: 3mg
Keyword Filo pastry, Pastry, Quiche, Tart, Vegetarian
Tried this recipe?Let us know how it was!

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Welcome to Veggie Ideas! I'm Judith and I created this site out of a love of good food, home cooking and a desire to share recipes so that others can enjoy them too. 

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