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A filo pastry tart with broccoli and feta, on a ricotta base by Izy Hossack
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Filo Tart with Broccoli & Ricotta

Course Dinner
Author Izy

Ingredients

  • 4 tbsp olive oil
  • a (220g / 8 oz) packet filo pastry (phyllo pastry)
  • 250 g (9 oz) ricotta cheese
  • 2 heaped tbsp pesto (I used wild garlic pesto or basil pesto)
  • 1 lemon , zested
  • 5 sprigs of thyme , leaves picked
  • 1 medium egg
  • 350 g (12.5 oz) tenderstem broccoli
  • 60 g (2 oz) feta cheese, crumbled
  • 1 tbsp sesame seeds

Instructions

  • Preheat the oven to 180°C (160°C fan / 350°F).
  • Take a 9 x 13-inch rimmed baking sheet and brush it with a bit of the olive oil.
  • Lay a sheet of filo onto the top half of the baking sheet and brush with olive oil. Place a second sheet of filo over the bottom half of the baking sheet, there should be some overlap in the middle. Brush with more olive oil.
  • Coninue with the layering until you have 2 sheets of pastry left. Rip them into random pieces about 3 inches wide and set aside.
  • Mix the ricotta with the pesto, lemon zest and thyme in a medium bowl. Stir in the egg until smooth. Spread this over the pastry, leaving 1 inch slight border of pastry uncovered around the edge.
  • Lay the broccoli over the ricotta in an even layer. Top with the crumbled feta and fold in the edges of the pastry.
  • Take the random shredded pieces of filo and crumple them up, place around the border of the tart.
  • Brush the whole tart with any remaining olive oil and sprinkle the edges with the sesame seeds.
  • Bake for 25-30 minutes until browned around the edges and the broccoli is starting to colour.
  • Remove from the oven and cut into 8 pieces. Serve hot.