Roast broccoli and cheddar filo tart

Roast broccoli and cheddar filo tart for brassica season.

📝 Ingredients

• 4 sheets filo pastry
• 60 gm melted butter
• 350 gm broccoli, cut into small florets
• 2 tbsp olive oil
• 400 gm crème fraîche
• 4 eggs
• 1 tbsp thyme, plus extra to serve
• 140 gm vintage cheddar, grated
• 1 tsp smoked paprika
• 1 tbsp plain flour

👨‍🍳 Instructions

1. 11.: Preheat oven to 220C. Place a filo sheet in a 24cm loose-bottomed round tart tin, allowing excess to overhang (cover remaining filo with a damp tea towel while you work). Brush with butter, then top with another filo sheet. Repeat with remaining filo and butter. Trim filo, leaving a 2cm border, and brush edges with butter.
2. 22.: Toss 200gm broccoli with olive oil and season to taste. Place remaining broccoli in tart case. Whisk remaining ingredients in a bowl, season to taste and pour into tart case. Place on a large tray lined with baking paper, scatter broccoli tossed in oil on tray and bake both until golden and set (20-25 minutes). Serve tart topped with roasted broccoli and extra thyme.