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

4 ratings Rate
  • Serves 2
  • 28 mins to prepare and 20 mins to cook, 2 mins to cool
  • 377 calories / serving
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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.

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.

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.

In a jug, beat the egg with the cream; season. Stir in the chopped broccoli, red onion, goat’s cheese and chives.

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.

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.

Meanwhile, make the dressing for the rocket salad. Combine the oil, vinegar, honey and mustard in a small jug. Set aside until needed.

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.

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  • Ingredients

  • 50g (2oz) Tenderstem broccoli
  • 1/2 tbsp olive oil
  • 1/2 red onion, finely sliced
  • 2 garlic cloves, sliced
  • 1 egg
  • 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
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  • Energy 1562kj 377kcal 19%
  • Fat 31.1g 44%
  • Saturates 13.8g 69%
  • Sugars 6.8g 8%
  • Salt 0.5g 8%

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

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