Tenderstem^® broccoli & Mozzarella Tart

Cook at home and eat hot or take it to work cold. This is a lunch to make your colleagues jealous!

The filo pastry is delicate and crispy while the mozzarella cheese melts in your mouth. Fridge to fork in just 30 mins. Try it today.

10 minutes

20 minutes

Try with Frozen Tenderstem^®

Pre-heat the oven to 170ºC/fan 150 ºC/gas 3.
Place the cut tomatoes on a baking tray and drizzle with 1 tbsp of the olive oil, season with salt and pepper and place in the oven for about 1 hour to slowly roast.
Put 1 tbsp of olive oil in a non-stick pan and gentle cook the onion over a medium heat for about 5 minutes until soft. Add the balsamic vinegar and cook for a further 5 minutes so that the onions absorb all the vinegar and reduce creating an onion marmalade. Set aside.
Once the tomatoes are roasted, remove from the oven and turn up to 180ºC/fan 160 ºC/gas 4.
Brush all over the base and sides of your tart tin with some of the remaining oil. Place roughly a square sheet of filo in the tart tin so it reaches over the edge. Brush with oil then add another sheet of filo at an angle to cover the edge. Brush with oil then repeat with the remaining two sheets so that the edges and base of the tin are completely covered. With pastry.
Cover the base of the tart with the onion marmalade. Then place the roasted tomatoes into the pastry neatly around the edge so there is a tomato in each slice. Sprinkle half the mozzarella over the tart.
In a jug, beat the eggs and Greek yogurt, and season. Pour over the tart missing the tops of the tomatoes. Place the remaining mozzarella around the tart.
Bake in the oven for 20 minutes. Remove from the oven, push in the Tenderstem® broccoli stems and roast for a further 5-10 minutes until the eggs and yoghurt are set.

More ways to cook Tenderstem^®