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Goat's cheese, broccoli and red onion tartlets with rocket salad recipe

Goat's cheese, broccoli and red onion tartlets with rocket salad recipe

21 ratings

Spoil your loved one this Valentine’s Day with this special starter of goat’s cheese and red onion – it not only looks impressive, it tastes pretty good too. See method

  • Serves 2
  • 28 mins to prepare and 20 mins to cook, 2 mins to cool
  • 377 calories / serving
  • Vegetarian

Ingredients

  • 50g Tenderstem broccoli
  • ½ tbsp olive oil
  • ½ red onion, finely sliced
  • 2 garlic cloves, sliced
  • 1 egg
  • 50ml single cream
  • 25g goat’s cheese, roughly chopped
  • 2 tbsp chives, finely chopped
  • 1-2 sheets filo pastry
  • 25g unsalted butter, melted

For the rocket salad

  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 2 tsp clear honey
  • ½ tsp Dijon mustard
  • 40g wild rocket leaves
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1560kj
    377kcal     19%

  • Fat

    31g 44%

  • Saturates

    14g 69%

  • Sugars

    7g 8%

  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 14.3g Protein 10.2g Fibre 1.9g

Method

  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 pieces.
  2. Meanwhile, heat the oil in a small frying pan over a medium heat. Add the red onion 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. 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.

Tip: Filo dries out easily, so keep the sheets covered while you prep the first tartlet.

See more Valentine's Day recipes

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