CAULIFLOWER AND BROCCOLI TART
Ingredients
8-9" pate brisee pastry case,deep, baked blind.
225g cauliflower florets
125g broccoli florets
200ml milk
55g butter or margarine
30ml plain flour
30ml wholegrain mustard
75g mature cheddar, grated
2 medium eggs, separated.
Seasoning.
Oven: 200C/Gas 6
Serves: 6
Source: Karin
Method
Warm a baking sheet in the oven
Bring a large pan of salted water to the boil and add florets. Cover and cook for 5 mins, until florets are just tender. Drain, refresh with cold water and set aside.
Place milk, butter and flour in a medium pan and bring to the boil, whisking all the time, until mixture boils and thickens. Cook gently for 1 min. Remove from heat and cool slightly.
Stir in the mustard, half the cheese and egg yolks, mix well and season.
Whisk egg whites until just stiff and fold into sauce.
Place the pastry case on the warm baking sheet. Spoon half the sauce into the case, scatter florets on top followed by the rest of the sauce, sprinkle with remaining cheese.
Bake 20 mins until golden.
Serve warm with salad.