Broccoli, Caramelised Onion and Goat’s Cheese Tart

I've partnered up with Mediterranean Delicacies to create a series of easy and delicious recipes using their phyllo pastry. They're trying to educate consumers on how easy it is to use as there are many misconceptions that it's tricky and complex. This tart recipe is perfect for summer and delicious both hot and cold. I tend to pair it a simple salad as a main or with a roast chicken as the perfect side. Either which way, it's scrumptious.



Broccoli, Caramelised Onion and Goat’s Cheese Tart

Ingredients:

5 Sheets Mediterranean Delicacies Phyllo Pastry

Olive Oil

5 Tbsp Caramelised Onions (Store-bought or homemade)

200g Long Stemmed Broccoli

200g Chevin Goat’s Cheese/Feta

Caramelised Onions:

60ml Olive Oil

2 Large Onions (halved and finely sliced)

Pinch Salt

1 tsp dried Thyme

1 Tbsp White Wine Vinegar

80ml Sugar

Method:

To make the caramelised onions:

Fry the onions in the olive oil on medium heat with a dash of salt for about 10 minutes, turning often, until softened and golden brown.

Add the vinegar, sugar and thyme and continue to fry until all the sugar has dissolved and your onions are sticky and delicious.

Set aside.

For the Tart:

Preheat the oven to 200°C

Blanch or steam the broccoli stems until just tender, then drain and set aside.

Unroll 1 roll of Mediterranean Delicacies phyllo pastry.

Take a 40cm by 30cm (or similar size) baking tray and grease it with olive oil.

Lay the first sheet of phyllo onto the baking tray and brush over a little olive oil.

Repeat with all five sheets.

Brush a little oil over the edges and roll/fold them in to create a border.

Poke holes into the base of the pastry to stop it from rising (If it does rise during baking don’t worry, just press it down with a spatula when you take it out of the oven).

Bake in the oven for 10 minutes.

Remove from the oven, spread over the caramelised onions and broccoli stems, and crumble in the goat’s cheese or feta.

Place back in the oven for a further 15 minutes before serving hot or allow to cool and serve at a later stage.