Broccoli and Red Pepper Tart

Ingredients

For the pastry

180g plain flour, plus extra for dusting

50g cold unsalted butter, cubed

50g white cooking fat

50g Parmesan, grated

2 tsp thyme, leaves only

1 free-range egg yolk

1 tsp chilled water (more if needed)

For the filling

3 free-range eggs, lightly beaten

150g broccoli, cut to small florets

1 red Pepper, de-seeded and sliced

250ml crème fraîche

150g Gruyère cheese

Freshly ground black pepper

Preheat the oven to 180C/350F/Gas 4.

For the pastry, sieve the flour into a mixing bowl. Add the butter, cooking fat, Parmesan and thyme and rub into the flour until the mixture resembles breadcrumbs.

Add the egg yolk and the water and mix to form a firm dough. Wrap the dough in cling film and place in the fridge for 30 minutes.

On a floured surface, roll out the pastry to fit one large flan tin. Line the tin with the pastry and prick the base all over with a fork.  Place in the oven and bake for 15 minutes. 

Place all the filling ingredients, except 50g of the cheese, into a bowl and gently combine.  Brush the base of the pastry with the egg yolk and pour the mixture into the flan case, sprinkle on the remaining cheese and bake for 10-15 minutes until firm to touch.

Serve warm or cold with salad and coleslaw.