A lighter but flavoursome filo tart
I am a massive fan of quiches and tarts – but unfortunately for me, most pastry doesn’t agree with me and find it too rich. Having discovered the world of filo pastry all of my woes have been fixed! Filo has that delicious satisfying buttery texture with that crunchy melt in your mouth feeling of a rich pastry. I know some of you will be skeptical and although it will never replace shortcrust pastry but its just delicious in its own right, some are gluten free (check) and lower in fat! Win win win!
Wholegrain Mustard, Ham and Broccoli Filo Tart
1 red onion diced
2 cloves garlic chopped
1 pack tender-stem broccoli cut into short lengths
two thick slices of ham chopped
5 sheets of filo pastry
300ml creme fraiche
100ml of natural yogurt (or cream if feeling indulgent!)
1 heaped table spoon of wholegrain mustard
1 cup of strong grated cheese
Loose bottomed flan case.
Par boil the tender stem broccoli for about four minutes remove and drain. Pre heat your oven to 180c gas mark 4. In a small pan fry off the onion and chopped garlic until soft and slightly browned. In a bowl whisk together the eggs and creme fraiche followed by the yogurt, mustard and 3/4 of the cheese. Mix well until combined.
Lightly grease the flan tin. (Keeping the remaining sheets of filo covered in a damp tea towel so the don’t dry out) Place the first sheet of filo inside the flan tin so the edges over lap, then brush lightly all over the top surface with olive oil. Don’t worry if it cracks – the next sheets will cover these! Do the same with the remaining sheets at slightly different angles so there is extra filo flopping over on all sides. Gather up the sides and roll over towards the inside of the tart to form a rounded edge.
Scatter half of the onion and garlic mixture over the base followed by half of the ham and broccoli. Then pour the egg mixture over the top. Top this with the remaining onion mixture, ham and broccoli finishing it all by scattering the remaining cheese.
Place in the oven for 25-30 minutes until golden, just set and nicely puffed up.
Serve warm with a nice salad! Yum!