Broccoli & goat's cheese tart

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• Nic J

  23 March 2011

  Nic J rated and commented on this recipe

  

  Ah - but what temp/gas mark for the oven?

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• susikav

  24 March 2011

  susikav commented on this recipe

  Sounds lovely, but what temperature is the oven set at? It could be very important!

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• GossipGirlVDW

  25 March 2011

  GossipGirlVDW commented on this recipe

  Oven temperature please! Guess I'll have to look in the supermarket later for this olive magazine!

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• Mo B

  13 April 2011

  Mo B rated and commented on this recipe

  

  I set my oven to 180c and cooked it until set. Have to say mine was far more attractive than this one, the broccoli (organic, home grown) stayed on the bottom and I had more of a filo pastry overlap which looked gorgeous. It does say to flavour well and that’s just what it means, I did double salt/pepper plus a sprinkle of herbs plus some dolcellate that was lurking in the fridge and it still seemed pretty bland. Nevertheless a very attractive and impressive looking piece of culinary achievement that would probably be better gracing a buffet party than a family meal alternative.

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• lugtigheid

  21 January 2012

  lugtigheid commented on this recipe

  Oven was set to 180c and took about 40 mins to cook / set. I substituted broccoli for sundried tomatoes and used more goats cheese than suggested and it tasted delicious. I did over season and used additional herbs. Highly recommend this recipe (with tomatoes instead of broccoli anyway!).

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http://www.bbcgoodfood.com/recipes/1189636/

http://www.bbcgoodfood.com/recipes/1189636/

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Ingredients

• 200.0g Tenderstem broccoli (or use regular broccoli florets)
• 6 sheets filo pastry
• 50.0g butter , melted
• 3 eggs , beaten
• 150.0ml pot double cream
• 150.0g soft rindless goat's cheese

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 45 mins

Vegetarian

Ingredients

• 200.0g Tenderstem broccoli (or use regular broccoli florets)
• 6 sheets filo pastry
• 50.0g butter , melted
• 3 eggs , beaten
• 150.0ml pot double cream
• 150.0g soft rindless goat's cheese

PER SERVING

517 kcalories, protein 15.5g, carbohydrate 19.4g, fat 42.5 g, saturated fat 23.2g, fibre 2.3g, salt 1.09 g

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