January 05, 2012

Crispy tenderstem broccoli & butternut tart

I started my morning today with a yummilicious Blueberry smoothie with an extra dash of cinnamon.  This gave me some motivation for preparing lunch - an idea I've had for about a week but just haven't gotten around to actually making it. 

I made a simple crispy tenderstem broccoli & butternut tart using phyllo pastry, which I had left over from preparing Spanakopita's for our New Year's celebration. I found the tenderstem broccoli from the Farmer's Market last week (by the way, if you haven't already been there, they have a lovely variety of vegetables now).  This is an easy dish you can prepare for a quick and healthy lunch or dinner.  Serves 4.

5 sheets phyllo pastry
extra virgin olive oil
one pack tenderstem broccoli (about 190g)
750g butternut, peeled, seeded and cut into small cubes
1 onion, thinly sliced
1/4 tsp dried thyme
Salt and freshly ground black pepper, to taste 
grated Parmesan cheese
Chia seeds or sesame seeds

Place the broccoli, butternut, onion slices, thyme and seasoning into a baking dish.  Drizzle with olive oil and toss to coat.  Cover with foil and roast in an oven preheated to 200C/400F/Gas 6 for 15 minutes or until tender but still firm.  Remove from the oven and reduce the oven temperature to 180C/350F/Gas 4.

Prepare the phyllo pastry by brushing each sheet lightly with olive oil and placing them onto a baking sheet lined with parchment paper.  You can make one large tart or two smaller ones (each with 5 layers of phyllo). Top with the roasted vegetables, leaving about 1cm border around the edge (make sure the edges have been brushed with oil too).  Sprinkle over the Parmesan and Chia seeds.  Bake for 20 minutes until golden and crispy on the edges.  Serve warm with a salad.