Sponsored: Tenderstem® broccoli, yogurt and feta filo tart
Prep time: 20 minsTotal time: 
Sponsored: Tenderstem® broccoli, yogurt and feta filo tart
Tarts can often look intimidating to make but this beautiful filo number is simple to put together while being impressive at the same time. It is a perfect light lunch or dinner with a salad on the side, and if there is any leftover it will keep well for the next day.
Prep time: 20 minsTotal time: 
Tenderstem® Broccoli x Georgina Hayden
See more of Tenderstem® Broccoli x Georgina Hayden’s recipesIngredients
- 200g Tenderstem® broccoli
- a few thyme sprigs, leaves picked
- 150g Greek yogurt
- 150g crème fraiche
- 3 large eggs
- 3 tbsp olive oil
- ½ x 270g pack filo pastry
- 2 tbsp pesto
- 75g feta
- 1 tsp nigella seeds
Step by step
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Preheat the oven to 200°C, fan 180°C, gas 6. Bring a large pan of salted water to the boil. Add the Tenderstem® broccoli and cook for 3 minutes, then drain, leaving it in the colander for a couple of minutes. Pat dry with a piece of kitchen roll to remove any excess moisture.
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To a large mixing bowl, add the thyme, yogurt, crème fraiche, eggs and some seasoning. Whisk everything together.
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Lightly oil a loose-bottomed tart tin, around 25-28cm diameter. Layer the filo sheets over the base, overlapping them and leaving a slight overhang around the edge. Brush in between each layer with oil. Spoon in the pesto and spread out in an even layer. Pour in the crème fraiche mixture, then line up the Tenderstem® broccoli spears on top. Crumble over the feta and sprinkle over the nigella seeds. Place the tin onto a baking tray and transfer to the oven. Bake for 35 minutes or until light golden-brown, the Tenderstem® broccoli is a little crispy and the filling has a slight wobble. Leave to cool in the tin for at least 15 minutes before slicing.
