CHERRY TOMATO, BROCCOLI AND ROQUEFORT TART
Ingredients
9in pate brisee pastry case, baked blind
25g butter
25g plain flour
300ml milk
30ml whole grain mustard
200g broccoli
200g cherry tomatoes
175g Roquefort or Stilton, crumbled
3 eggs, lightly beaten
Oven: 190C/Gas 5
Serves: 6
Source: Karin
Method
Put butter, flour, milk in a small pan. Bring to boil, whisking all the time, until thickened, then simmer for 2 mins, whisking occassionally.
Remove from heat and stir in the mustard.
Cut broccoli into small florets, thinly slicing the stalks. Cook in boiling salted water for 3 mins, drain and refresh in cold water. Pat dry.
Spread the broccoli, tomatoes and 120g cheese over the pastry case.
Stir the beaten eggs into the sauce and season well. Pour the sauce into the case, sprinkle over remaining cheese.
Bake for 40 mins, until the filling is risen and golden.
Serve warm or cold.
Freezes well for up to 1 month.