Goat's cheese, broccoli and red onion tartlets with rocket salad (V)

Serves 2, 377kcal, Fibre 1.9g

• 50g Tenderstem broccoli

• ½ tbsp olive oil

• ½ red onion, finely sliced

• 2 garlic cloves, sliced

• 1 egg

• 50ml single cream

• 25g goat’s cheese, roughly chopped

• 2 tbsp chives, finely chopped

• 1-2 sheets filo pastry

• 25g unsalted butter, melted

For the rocket salad

• 1 tbsp olive oil

• 1 tbsp balsamic vinegar

• 2 tsp clear honey

• ½ tsp Dijon mustard

• 40g wild rocket leaves

1. Preheat the oven to gas 6, 200°C, fan 180°C. Bring a small pan of water to the boil. Cook the broccoli for 3-4 minutes, or until tender. Drain and refresh in cold water, then chop into 1cm pieces.

2. Meanwhile, heat the oil in a small frying pan over a medium heat. Add the red onion and garlic and fry for 4-5 minutes, or until softened. Remove from the heat and set aside.

3. In a jug, beat the egg with the cream; season. Stir in the chopped broccoli, red onion, goat’s cheese and chives.

4. Cut the filo into 12 squares, roughly 10cm x 10cm. Brush one square with melted butter and top with another at an angle to create a ‘star’ effect. Repeat with a further 4 squares, brushing each one with butter and alternating the angles to make a 6-layer filo stack. Repeat with the remaining 6 squares to make a second filo stack. Brush two holes of a muffin tin with melted butter and line each one with a filo stack, pressing it into the base and sides to create space for the filling.