A delicious and crispy vegetarian broccoli filo tart. Made with 2 types of cheese and crispy dough. Ready within an hour.
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Peel and finely chop the onion and garlic cloves. Divide the broccoli into medium-sized florets. Combine the eggs with heavy cream and red pesto and season with pepper and salt.
Melt the butter in a small saucepan or in a microwave. Heat a bit of olive oil in a skillet and sauté the onion and garlic briefly. Add broccoli florets and cook a few minutes more.
Pre-heat the oven to 180 degrees Celsius and coat the pie dish with butter.
Coat a sheet of filo with butter and add it to the pie dish. Coat a second sheet with butter and place it on top of the first sheet. Repeat for the other 4 sheets and make sure the pie dish is completely covered.
Divide broccoli, onion and garlic over the bottom and pour the cream mixture on top. Add grated cheese and mozzarella into pieces and finish with almond shavings.
Bake in the oven for about 30 minutes, or until the dough is beautiful golden brown and crispy and the cream mixture is firm. Enjoy!
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