- 3 T butter
- 2 onions, finely chopped
- 2 garlic cloves, finely chopped
- 2 t rosemary, chopped
- 1⁄2 t freshly ground nutmeg
- 4 T crème fraîche
- 250 g phyllo pastry
- 200 g Woolworths beech-smoked ham, sliced (optional)
- 100 g broccoli leaves
- 200 g Any cheese, (feta, Stilton, Brie, Camembert, goats cheese, Cheddar, etc.)
- Sea salt and freshly ground black pepper, to taste
- 1 free-range egg, beaten
- 2 t sesame seeds
Preheat the oven to 190°C. Heat half the butter in a nonstick pan over a medium to high heat. Sauté the onions until golden, then add the garlic, rosemary and nutmeg and cook for a few seconds. Stir through the crème fraîche and remove from the heat.
Melt the remaining butter and lightly grease a 23 cm springform cake tin. Line with sheets of phyllo pastry, brushing the butter between the sheets and overlapping them in a random manner, allowing the excess pastry to hang over the sides of the tin.
Lay the ham on the pastry, followed by the broccoli leaves and onions. Crumble over the cheese and season.
Fold over the pastry to enclose the filling. Brush with the beaten egg and sprinkle with sesame seeds.
Bake for 45 minutes, covering lightly with foil after 20 minutes so it doesn’t brown too much. Cool slightly, turn out and serve.
Cook's note: Broccoli leaves are the new kale (because really, who has time for all that massaging?). Remove the mid-rib and tear the leaves into salads or mix them into a sauté. You can also toss them with salt, pepper and oil and roast as chips. The stalks are deliciously crunchy, too. Shred them into coleslaw, slice thinly for salads, or blitz the stems with cheese, pine nuts and olive oil for a pesto to drizzle over pasta or pizza. Leave out the ham for a veggie version - it's just as delicious!