Time required
20 minutes prep, 40 minutes in the oven
Base recipe
250g creme fraiche
2 x medium eggs
filo pastry (I used 5 sheets)
Sunflower oil
Filling
100g broccoli (I nuked some frozen florets before putting them in but you can put them in frozen or use fresh, nuking makes them easier to chop up)
150g soy beans (frozen)
75g sundried tomatoes
75g feta cheese
Mint, sea salt and black pepper for seasoning
Served with
Salad dressed with some spicy blueberry stuff from a local farm shop
Implements required
Loose bottom cake tin (8in)
Pastry brush
Cooking
160 degrees for ~40 mins
How to assemble
Brush the sheets of pastry with sunflower oil and layer into the tin
Mix the filling ingredients, keeping some of the veggies to sprinkle on the top
Put into the tin
Scrunch the overhanging bits of pastry down above the level of the filling
Comments
Filo pastry is fiddly, but very easy aside from that. Feels versatile and fancy doing it again with black olives and red onion, with feta, to make it like a greek salad tart to be posh. Less posh option is to use whatever bits and bobs are leftover in the fridge.
We had it warm from the oven and cold the next day as well. Great on both counts. Oh and it looks flash too.
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