Salmon & broccoli filo tarts
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- 3 sheets filo pastry
- 125g pack Tenderstem broccoli, broken into small florets
- 40g butter, melted
- 125g Chosen by you Original Soft Cheese
- 2 eggs
- 2 spring onions, trimmed and sliced
- 1 tbsp chopped dill, plus extra to serve (optional)
- Mixed salad, to serve
Pre-heat the oven to 180C/160C Fan/Gas 4. Cut each filo sheet in half along the middle to make rectangles. Cut each half into 4 small squares.
Put the broccoli in a bowl and pour over boiling water to cover. Leave for 2 minutes. Drain, then put on kitchen roll to absorb any excess moisture.
Brush 6 holes of a muffin tin and the pastry sheets with the melted butter. Layer 4 squares of pastry in each muffin hole, rotating each one a little - they'll hang over the tin slightly. Bake for 5 minutes.
Beat the soft cheese and eggs together. Stir in the spring onions and chopped dill, if using. Season with pepper.
Spoon the cheese mixture into the filo cases and add the broccoli and a slice of salmon. Bake for 10 minutes until set. Top with dill, if you like, and serve with salad.