Serves 2
Prep Time 30 mins
Duration 30 mins

Ingredients

• 75 gm broccoli
• 3 tbsp olive oil
• 2 small onions red, finely chopped
• 3 cloves garlic, finely chopped
• 1 medium egg
• 60 ml single cream
• 30 gm goat's cheese, chopped
• 1 tbsp chives
• 2 cloves filo pastry
• 30 gm butter
• Salt and freshly ground pepper, to taste
• 10 gm walnuts, halved

Method

1. Preheat the oven to Gas Mark or 200°C.
2. Bring a medium sized saucepan of water to the boil, lower the heat and cook the broccoli in it for 3 minutes.
3. Drain the broccoli and cut into ½ inch bits.
4. Pop the oil in a medium-sized frying pan on a medium heat.
5. Then, cook the red onion and garlic for 3 minutes and place aside.
6. Beat the egg and cream in a mixing bowl.
7. Next, stir in the broccoli, red onions, goat’s cheese and chives.
8. Slice the filo pastry into 12 squares, about 4 x 4 inches.
9. Brush a square with the melted butter and pop another square of filo pastry on top at an angle.
10. Repeat the process so you have 4 more layers of filo pastry. Make sure you brush each layer with butter.
11. Using some of the melted butter and a pastry brush, brush 2 holes of a muffin tin with the butter and place the 6 layer filo stacks inside them.
12. Spoon the cream mixture into the filo pastry cases and season with salt and freshly ground pepper.
13. Bake in the preheated oven for 20 minutes.
14. When the cases are cooked, they should be crisp and golden.
15. Remove the tarts from the oven and cool for 5 minutes.
16. Then, scatter with the walnut halves and serve with a side of salad.
17. Delicious!

Nutritional Value

(per serving)

Calories 572 kcal
Total Fat 44 gm
Saturated Fat 16 gm
Carbohydrates 37 gm
Fibre 5 gm
Protein 13 gm