I hardly ever do savory treats on here so today I am blessing you guys with some goats cheese and filo tarts that are super easy to make and really quick too! I love goats cheese but its something that I don't have very often. I've also been craving broccoli so much lately and im not sure why? I had tender stem broccoli in a salad the other day and ever since then ive not stopped thinking about it.. strange I know, but I really want to start eating healthier which isn't really possible with my sweet tooth and the fact I share a million sweet recipes, but I want to start cleansing my body and mind this year so if anyone can recommended some healthy cook books that would be amazing.
Filo pastry. You either love it or you hate it. Not hate it to eat, just hate to use it. I think my fear of pastry is slowly disappearing, every time I've used pastry in the past or tried to make it myself its been a complete fail, im not ashamed to say it I just cant do pastry. Its one of my down falls as a baker. However, shop bought filo pastry is the way forward if your scared of using it or making it. (Who makes their own filo pastry?) Hates off to you! Its also not a sin to use shop bought things, halves the time and will deffo give you great results. These tarts require little less than two sheets of filo so there is no trickiness involved which makes me smile and I hope that makes you smile too.
These little tarts were great for a light lunch with a spinach and chard salad, one is just enough but two is just as good and just as filling. The goats cheese cuts through the tart perfectly with its tarte flavours against the softness and subtle flavours of the egg filling. These tarts can be used as a starter for a dinner course as well as for a quick lunch. If serving with a salad squirt some lemon juice on top of the leaves as it works well with the goats cheese.
Equipment
Cake Tin
Saucepan
Frying pan
Garlic crush
Jug
Ingredients
50g Broccoli
Half a red onion
2 Garlic cloves
1 Egg
50ml Single cream
40g Goats cheese
2 Sheets filo pastry
25g Butter (melted)
Preheat the oven to 180 degrees.
Boil the broccoli in a saucepan for 5 minutes until just tender, drain and place in cold water. Cut the onion into small chunks and crush the garlic with a garlic crusher, place into a small frying pan and fry until the onion becomes translucent.
In a jug beat the egg together with the single cream. Drain off the broccoli and chop into small chunks, add this to the jug along with the garlic and onions. Crumble the goats cheese into the jug and stir well, leave to one side.
Take one sheet of filo pastry and lay out straight on the work surface, brush a small amount of butter on top to stop the pastry from drying out. Place the second sheet on top and brush again with butter. With a sharp knife cut the pastry into 6 10x10 cm squares. Brush two holes in the cake tin with the melted butter. Take one of the squares and place inside the brushed hole, take another square and place on top in the opposite direction to make a star effect, do this with one more square. Repeat the process in the other hole with the other remaining three squares. Brush with butter.
Carefully pour in the cream mixture into each case until full - don't over fill as it may spill over in the oven. Crumble some extra goats cheese on top and place in the oven for 18 minutes until crisp and golden brown. Serve with a side salad of your choice.
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