Brocolli Tart

Preheat oven to 180cPlace a heavy based pan on the stove, fill with water and bring to the boil, add teaspoon of salt and re-boil
Add broccoli to boiling water and blanch for 30 seconds, drain and refresh in ice cold water, drain and allow to dry on kitchen paper
Lay out on a floured board 1 sheet of filo pastry and brush with clarified butter and lay over another to form a star shape
On an greased oven tray, place 2 greased upturned ramekin, gently place the filo pastry over the upturned ramekins so they will bake into a cup shape, bake in the oven for 5 minutes until just starting to colour
Remove from oven, allow to cool slightly lift off ramekin and turn over on tray, fill with small pieces of blanched broccoli, ensure broccoli is free from any water, squeeze dry if necessary
In a clean glass mixing bowl crumble in the roquefort cheese, mascarpone, double cream, egg and thyme, fold gently together, season
Pour cheese mixture over broccoli tart and bake in oven for 5-10 minutes
Allow to cool slightly before serving, to serve warm with pan fried Salmon fillets
Season Salmon fillets, heat a heavy based frying pan on the stove, add olive oil, fry fillets on each side until golden brown, and butter and squeeze of lemon juice, continuously spoon over butter and oil mix for 5 minutes or until salmon is cooked all through, rest 1 minute before serving.

Oven dry vine tomatoes for that extra sweet flavour to serve on the side, cut tomatoes in half, season with sea salt, fresh milled black pepper, sugar and slowly bake on a baking tray for 45 minutes at 90c.
Mix a little balsamic and olive oil together to finish off the dish as a final dressing

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