A mouth-watering Mediterranean flavour

A mouth-watering Mediterranean flavour

The summer season brings a delightful array of fruits 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.


5 Sheets Mediterranean Delicacies Phyllo Pastry

Olive Oil

5 Tbsp. Caramelised Onions (Store-bought or homemade)

200g Long Stemmed Broccoli

200g Chevin Goat’s Cheese/Feta

For 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



To make the caramelised onions:

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.


Method Continued

Preheat the oven to 200°C

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

Unroll 1 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 or feta.

Place back in the oven for a further 15 minutes before serving hot or allow to cool and serve at a later stage.


Bon Appétit!  Kalí óreksi!

Recipe and image courtesy of and Kate Liquorish


Get It Joburg North Campus September 2016

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