Broccoli and cheese filo tart recipe

Method

1. Preheat the oven to gas 6, 200°C, fan 180°C. Line a large baking tray with paper.
2. Defrost the broccoli florets in the microwave and drain. Roughly chop.
3. Heat the oil in a large frying pan. Cook the garlic and onion over a medium heat for 4-5 mins until softened. Add the grated carrot and the broccoli, then cook for 2 mins or until heated through.
4. Tip into a bowl, season, then stir through the beaten egg and most of the grated cheese.
5. Lay the filo pastry out on a clean work surface. Brush each layer with a little oil and stack up the sheets.
6. Lay the filo stack on the prepared tray. Heap the filling onto the filo, leaving a 3cm border around the edges. Fold over the edges to just cover the filling. It’s ok if the pastry doesn’t stay stuck down.
7. Sprinkle over the remaining grated cheese and bake for 20-25 mins until golden brown. Leave to cool in the tin for 5 mins before lifting off to slice. 8. Serve the tart with salad.

• Tip: Leftover filo can be frozen or why not make a double batch of tarts to be kept in the freezer for last-minute meals.

• See more Vegetarian recipes

• Freezing and defrosting guidelines

  In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.