Ingredients

Step by step

1. Preheat the oven to 180˚C, fan 160˚C, gas 4.
2. Brush a 20cm tin (round or square is fine) with oil.
3. Crumble the Clonakilty Blackpudding into a frying pan, place on a medium heat and stir, allowing it to heat through and crisp up a little.
4. Stir in the thyme and remove from the heat.
5. Uncover the filo pastry and cut in half widthways to make 6 sheets (make sure to keep it covered with a damp tea towel or in its own packaging until you’re ready to use it).
6. Place the first sheet into the greased tin, gently pressing into the corners and allowing it to hang over the edges a little. Don’t worry if the sheets rip a little when lining the tin, as you can cover this with another layer of filo pastry.
7. Brush the pastry with olive oil and place the next sheet across the first one in a different direction.
8. Brush with oil and repeat until each sheet of pastry crosses the previous one and you can’t see the base of the tin.
9. Fill your tart with broccoli, the Clonakilty Blackpudding, feta and red onion.
10. Whisk the eggs together with sea salt and black pepper and pour the mixture into the tart.
11. Scrunch up the edges of the pastry a little for texture and then place the tart into the preheated oven.
12. Cook for 15 minutes or until the egg is just set.
13. Eat straight away or allow to cool. Serve with a dressed leafy salad.