Broccoli and Red Pepper Tartlet

Broccoli and Red Pepper Tartlet

Ingredients

  • 1 small head of broccoli
  • 1 red pepper
  • 1 small white onion
  • 4 eggs
  • ½ pint semi skimmed milk
  • ¼ pint double cream
  • 8oz wholemeal flour
  • 6oz softened butter
  • 1tbsp water
  • 50g mature cheddar cheese
  • Salt and black pepper to season

Preparation method

  1. Mix flour and butter into breadcrumbs, add water and bring together into a dough.
  2. Wrap tightly in cling film and refrigerate. (Minimum of 15 minutes.)
  3. Pre-heat oven to 180 degrees/gas mark 6
  4. Slice broccoli into small florets, dice pepper and onion into small pieces
  5. Place into a pan and barely cover with cold water. Bring to the boil and simmer for 7 minutes.
  6. Whisk eggs, milk and cream and season. Set aside.
  7. Roll out pastry and line a greased 8” flan tin
  8. Blind bake for 7 minutes, remove from oven and allow to cool for 5 minutes
  9. Drain broccoli mixture and return to the heat until any excess water has evaporated
  10. Place broccoli mixture evenly around pastry case, season with black pepper
  11. Pour egg mix into the pastry case until it sits just below the top
  12. Top with grated mature cheddar and bake for 30 minutes or until top is golden brown and firm to touch.
  13. Set aside for 10 minutes to allow mixture to settle
  14. Cut and serve with buttered new potatoes and a mixed salad