Vegetarian broccoli filo tart

Ingredients

• 6 sheets of filo dough (phyllo)
• large knob of butter
• 1 onion
• 2 garlic cloves
• about 600 gram broccoli
• 3 eggs
• 200 ml heavy cream
• 3 tablespoons red pesto
• pepper and salt to taste
• handful of grated cheese
• 1 mozzarella
• olive oil
• small handful of almond shavings

Kitchen equipment needed

• cutting board & chef’s knife
• medium-sized bowl
• whisk
• small sauce pan or microwave
• large skillet
• oven
• pie dish
• silicone kitchen brush

Preparation — 20 minutes

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.

Finishing the vegetarian broccoli filo tart — 40 minutes

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!

Vegetarian broccoli filo tart Ohmydish almond shavings, almonds, broccoli, butter, dairy butter, egg, eggs, filo dough, garlic, garlic cloves, grated cheese, mozzarella, olive oil, onion, pepper, phyllo dough, quiche, red pesto, salt, savory pie, Vegetarian broccoli filo tart, vegetarian savory pie Main course World A delicious and crispy vegetarian broccoli filo tart. Made with 2 types of cheese and crispy dough. Ready within an hour. 6 sheets of filo doughlarge knob of butter1 onion2 garlic cloves600 gram broccoli3 eegs200 ml heavy cream3 tablespoons red pestopepper and salthandful grated cheese1 mozzarellaolive oilsmall handful almond shavings

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