BROCCOLI & GOAT'S CHEESE TART (Serves 4)
1 x 375g pack shortcrust pastry
polenta or flour, for rolling out pastry
1lb / 450g broccoli
1 onion, chopped
1oz / 25g butter
½ pint / 300ml single, whipping or double cream
3 eggs, beaten
salt and pepper
zest of one lemon
3ozs / 75g mature cheddar, grated
6-8ozs / 150- 200g chèvre (goat's cheese)
Preheat the oven to 200°C / Gas 6. Roll out the pastry using a sprinkling of polenta instead of flour - this gives a lovely crisp base to the pastry. Use to line a greased and floured 10" / 25cm (loose-bottomed) flan tin. Chill for 10-15 minutes in the fridge or freezer. Line the pastry with a large sheet of crumpled greaseproof paper and fill with baking beans, if you have them. * Cook for 12-15 minutes or until the edges are just turning golden. Reduce the oven temperature to 180°C / Gas 4.
Meanwhile, steam the broccoli until just cooked but not soggy. Sauté the onion in the butter until soft but not brown. Set aside to cool.
Combine the cream, eggs, seasoning, lemon zest and nutmeg in a bowl then stir in the cooled onion and grated cheddar. Arrange the broccoli in the base of the pastry shell, then coarsely crumble over the goat's cheese, including the soft rind. Pour over the cream mixture and cook in the oven for 25-30 minutes or until the top is golden brown and just firm to the touch.
* If using an Aga, you can omit this stage and fill and cook the tart from raw. Place the filled tart directly on to the floor of the roasting oven & cook as above.