This simple yet impressive dish will make a tasty lunch or light dinner with salad on the side and keeps well until the next day
If you’re looking for a way to get more greens in your diet, this recipe by Georgina Hayden for Tenderstem broccoli is one that will always leave you satisfied.
Prep time: 15 mins
ADVERTISEMENT
Serves: 6
Ingredients
- 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
- Olive oil
- ½ x 270g pack of filo pastry
- 2 tablespoons fresh green pesto
- 75g feta
- 1 teaspoon of onions seeds
Method
- Preheat your oven to 180
- Place a large pan of salted water onto boil. Boil the broccoli for 3 minutes and then drain, leaving it in a colander or sieve for a couple of minutes. Then transfer the 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 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 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.
