Broccoli, caramelised onion and goat’s cheese tart. Picture: Supplied
Summer brings a delightful array of fruit and vegetables, ushering in the experience of fresh new flavours.

Celebrate the taste of summer with a delicious quick and easy broccoli, caramelised onion and goat’s cheese tart recipe:


5 Sheets Mediterranean Delicacies phyllo pastry

Olive oil

5 Tbsp caramelised onions (Store-bought or home-made)

200g long-stemmed broccoli

200g chevin goat’s cheese/feta

Caramelised onions:

60ml olive oil

2 large onions (halved and finely sliced)

Pinch Salt

1 tsp dried thyme

1 Tbsp white wine vinegar

80ml sugar


Fry the onions in the olive oil on medium heat with a dash of salt for about 10 minutes, turning often, until softened and golden brown.

Add the vinegar, sugar and thyme and continue to fry until all the sugar has dissolved and your onions are sticky and delicious.

Set aside.

Preheat the oven to 200°C

Blanch or steam the broccoli stems until just tender, then drain and set aside.

Unroll one roll of Mediterranean Delicacies phyllo pastry.

Take a 40cm by 30cm (or similar size) baking tray and grease it with olive oil.

Lay the first sheet of phyllo onto the baking tray and brush over a little olive oil.

Repeat with all five sheets.

Brush a little oil over the edges and roll/fold them in to create a border.

Poke holes into the base of the pastry to stop it from rising (If it does rise during baking don’t worry, just press it down with a spatula when you take it out of the oven).

Bake in the oven for 10 minutes.

Remove from the oven, spread over the caramelised onions and broccolis stems and crumble in the goat’s cheese.

Place back in the oven for a further 15 minutes before serving hot.