These make a very nice light lunch served with a salad. This recipe makes 4 individual tarts.
Pre-heat the oven to 200 degrees C / 400 F.
So what do you need?
100 g broccoli
1 sliced red onion
3 cloves of garlic
2 free range eggs
100 ml of cream
80 g of cheese I used a mix of goat’s cheese and stilton (you can use whatever cheeses you have /like)
1 tsp of Dijon mustard
Some chopped chives
6 sheets of filo pastry
30 g melted butter
So what do you do?
Chop the broccoli into small pieces and cook it for a couple of minutes in some boiling water and then drain it. Slice the onions finely and fry them in some olive oil as they begin to soften add the chopped garlic and fry for a couple of minutes until the garlic and onions start to brown. In a jug crack the eggs and beat them, add the cream, crumbled cheese, chopped chives and Dijon mustard. Season the mixture with salt and pepper and add the broccoli and onions and mix everything together.
Cut the filo pastry sheets into quarters. Brush one quarter with melted butter and then put another quarter on top, angled to create a star and then add another 4 sheets buttering each and angling the corners to create a stack. Do this to make four stacks.
Grease four holes in a muffin tin with melted butter and put a filo stack in each and press it down into the muffin tin and then pour the cheese and veg mixture evenly into the four cases and put them into the oven for 15 to 20 minutes until the filo pastry is golden and the filling has set. Serve with a green salad and some sautéed potatoes or ‘oven’ chips.