Goat's cheese, broccoli and red onion tartlets with rocket salad recipe
Preparation time: 50 min
50g (2oz) Tenderstem broccoli
1/2 tbsp olive oil
1/2 red onion, finely sliced
2 garlic cloves, sliced
50ml (2 1/2fl oz) single cream
25g (1oz) goat's cheese, roughly chopped
2 tbsp chives, finely chopped
1-2 sheets filo pastry
25g (1oz) unsalted butter, melted
For the rocket salad
1 tbsp olive oil
1 tbsp balsamic vinegar
2 tsp clear honey
1/2 tsp Dijon mustard
40g (1 1/2oz) wild rocket leaves
1.Preheat the oven to gas 6, 200 C, fan 180 C. Bring a small pan of water to the boil. Cook the broccoli for 3-4 minutes, or until tender. Drain and refresh in cold water, then chop into 1cm (1/2in) pieces.
2.Meanwhile, heat the oil in a small frying pan over a medium heat. Add the redonion and garlic and fry for 4-5 minutes, or until softened. Remove from the heat and set aside.
3.In a jug, beat the egg with the cream; season. Stir in the chopped broccoli, red onion, goat's cheese and chives.
4.Cut the filo into 12 squares, roughly 10cm x 10cm (4in x 4in). Brush one square with melted butter and top with another at an angle to create a 'star' effect. Repeat with a further 4 squares, brushing each one with butter and alternating the angles to make a 6-layer filo stack. Repeat with the remaining 6 squares to make a second filo stack. Brush two holes of a muffin tin with melted butter and line each one with a filo stack, pressing it into the base and sides to create space for the filling.
5.Carefully spoon the egg mixture into the pastry cases and season with a little freshly cracked black pepper. Bake for 18-20 minutes, or until the filling has set and the pastry is crisp and golden.
6.Meanwhile, make the dressing for the rocket salad. Combine the oil, vinegar, honey and mustard in a small jug. Set aside until needed.
7.Remove the tartlets from the oven. Leave to cool in the tin for a few minutes, before carefully transferring to serving plates. Divide the rocket between the plates and drizzle over the dressing. Serve immediately.