Broccoli Tartlets

by Alison Arnold

Ingredients

Shortcrust Pastry
1 egg
125g melted butter
100g wholemeal flour
125g white flour
Mix egg and butter. Add flour and mix well. Divide and press into individual baking tins. Press into base and sides, prick all over with a fork and chill for 15 minutes.
Filling
1 broccoli head
Olive oil
4 eggs
55g feta

Directions

Steam broccoli florets, then cut into smaller pieces. Beat eggs, add crumbled feta, broccoli and seasoning. Bake pastry shells for 5-10 minutes at 200 degrees Celsius until crispy and slightly golden. Fill pastry shells with mixture an cook at 180 degrees Celsius for further 20 minutes. Eat hot or cold.

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