CHEESEY BROCCOLI & CAULIFLOWER TART

INGREDIENTS:

(BASE)

• 2 Cups plain flour
  
  
• 1/2 tsp salt
  
  
• 1/3 Cup (113g) unsalted butter, chilled and cubed
  
  
• 1/4 Cup cold water

(FILLING)

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 1 cup milk

• 1 ½ cups shredded cheese

• 1 pinch salt and freshly ground black pepper

• 1 broccoli head, chopped

• 1 cauliflower head, chopped
  
• Grated parmesan and panko crumbs to top

 

METHOD:

Rub butter into flour, add water slowly and knead into a ball. Refrigerate for an hour. Roll out chilled pastry and blind bake in moderate oven for 15-20minutes or until edges are golden.

Steam broccoli and cauliflower for 2-6 minutes, cooked but firm. Melt butter in a saucepan over medium heat, whisking in flour until it makes a smooth golden paste. Stir in milk with a wooden spoon until mixture thickens, 3 to 5 minutes. Stir in cheese until melted, 2 to 3 minutes more. 

Combine cheese sauce with steamed broccoli and cauliflower florets and add to pie crust. Top with Panko crumbs and parmesan cheese, bake in oven until golden.