These makes a lovely starter or light lunch, served on a bed of rocket or baby leaf salad with a drizzle of olive oil and balsamic vinegar.
Goat’s Cheese & Broccoli Tartlets
150g Tenderstem broccoli
1 ½ tbsp olive oil
1 large red onion, finely sliced
6 garlic cloves, sliced
150ml single cream
75g goat’s cheese, roughly chopped
6 tbsp chives, finely chopped
6 sheets filo pastry
75g unsalted butter, melted
Preheat the oven to 220C/200C fan. Bring a small pan of water to the boil and cook the broccoli for 2-3 minutes (if the broccoli stalks are very thick, cut in half lengthways). Drain and refresh in cold water, then chop into 1cm pieces.
Meanwhile, heat the oil in a frying pan over a medium heat and fry the red onion and garlic until softened. Remove from the heat and set aside.
In a jug, beat the egg with the cream and season. Stir in the chopped broccoli, goat’s cheese, red onion and chives.
Brush a 6 hole muffin tin with the melted butter. Cut sheet of filo into six 10 cm squares. Brush one square with melted butter and top with another at an angle to create a star effect. Repeat with a further 4 squares, brushing each one with butter and alternating the angles to make a 6 layer filo stack. Repeat the same process for the other 5 filo stacks.
Line the muffin tin with one filo stack in each hole, pressing it into the base and sides to make a space for the filling.
Carefully spoon the egg mixture into the pastry cases and season with a little freshly cracked black pepper. Bake for 20 minutes until the filling has set and the pastry is crisp and golden.