Filo Tart with Broccoli & Vegan Blue Cheese

Whilst we've still got our fingers crossed for a belated Indian Summer, we're embracing the rainy days with warmer meals and extra cheese! This flaky filo tart was inspired by Izy Hossack (Top With Cinnamon) but 'veganised' and given a spicy kick.

Filo Tart with Broccoli & Vegan Blue Cheese


  • 4 tbsp olive oil
  • a 220g pack of filo pastry
  • 1 wedge of Honestly Tasty Blue Cheese
  • Generous dollops of harrisa 
  • a 220g (ish) packet of tenderstem broccoli
  • Marinated artichokes
  • 1 tbsp (ish) of breadcrumbs


  • Preheat the oven to 180°C and brush a baking sheet with a little olive oil
  • Lay the filo over half and brush that with oil too. Then place a second sheet over the bottom half of the baking sheet (with overlap in the middle). Brush with more olive oil.
  • Keep layering until you have 2 filo sheets left, tear into strips and set aside
  • Spread our harissa across the filo and lay brocolli and artichokes across. Add dollops of Blue cheese, and fold in the edges of the tart
  • With your shredded filo, crumple and lay around the sides for a delicious crust
  • Brush any exposed pastry (the sides) with olive oil and sprinkle breadcrumbs across
  • Bake til the edges are browned the broccoli is colouring, approx 25 - 30 mins
  • Remove from the oven and serve hot



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