How to Make a Cauliflower and Broccoli Tart
Preheat the oven to 190°C (375°)., Sift the flour and salt together into a bowl., Add the paprika and thyme to the flour and mix lightly using either your hands or a whisk., Put the margarine into the bowl and rub it in until it is completely...
Step-by-Step Guide
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Step 1: Preheat the oven to 190°C (375°).
You need to hold the sieve about 15cm (6 inches) from the bowl to allow the flour to become aerated.
Don't hold the sieve too high as you'll lose a fair bit of flour and make a mess. , If you don't want to add any spice to the pastry, omit this step.
If you're making this for your kids, only put in the spices if you know that they're okay with it. , You can use butter but make sure you dice it and it's at room temperature. , Ensure that everything is incorporated.
You may need to use a spatula (or something else) to scrape down flour from the side of the bowl. , This is to stop the pastry dough from sticking to the surface. , You need to roll it out big enough so it can be lined in an 18cm (7inch) loose-based flan tin.
Take note that the pastry will be fairly thin. , If the dough isn't big enough, roll it out thinner.
If there is too much dough, just cut off the excess dough using a plastic knife. , This is to stop the pastry from puffing up. , If you don't have any baking beans, some dry rice will do the job. ,, Once done, set the tin aside and move onto making the filling. , Set the cheese aside as you'll need it later.
You might want to put the cheese in the fridge so it stays fresh and doesn't start to melt (if it's a hot day). ,, At 10 minutes, check the vegetables and decide whether they are done or not.
Your stove may determine the cooking time so watch it carefully. ,, Make sure it's completely melted. , You need to keep stirring to ensure that nothing becomes burnt. , Stir so everything is completely combined before returning to the heat. ,, Don't stop stirring otherwise something may burn.
Add salt and pepper to taste. ,, Watch carefully at the cheese.
The tart will be ready when the cheese becomes golden and bubbles — take it out when this happens. , Enjoy! -
Step 2: Sift the flour and salt together into a bowl.
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Step 3: Add the paprika and thyme to the flour and mix lightly using either your hands or a whisk.
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Step 4: Put the margarine into the bowl and rub it in until it is completely combined.
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Step 5: Pour in the water and stir to form a dough.
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Step 6: Flour the surface of a reasonable sized work area.
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Step 7: Take out the dough and roll it out on the floured surface.
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Step 8: Line the rolled out dough into the 18cm (7inch) loose-based flan tin.
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Step 9: Use a fork to prick the base of the dough.
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Step 10: Line the dough with some baking paper paper and fill with baking beans.
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Step 11: Bake the pastry in the preheated oven for 15 minutes.
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Step 12: Remove the paper and beans from the tin and put the pastry back into the oven for 5 more minutes.
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Step 13: Grate the cheese.
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Step 14: Bring a large saucepan with lightly salted water to the boil and add the cauliflower
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Step 15: broccoli and onion wedges.
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Step 16: Allow this to cook for 10 to 12 minutes until the vegetables are tender.
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Step 17: Drain the water and set the vegetables aside.
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Step 18: Melt the butter or margarine in a saucepan.
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Step 19: Add the flour and cook for 1 minute while stirring constantly.
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Step 20: Remove the saucepan from the heat and stir in the stock and milk.
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Step 21: Return the saucepan to the heat.
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Step 22: Bring the sauce to the boil
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Step 23: stirring constantly and add 55g (2 oz) of the grated cheese.
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Step 24: Put the cauliflower
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Step 25: broccoli and onion into the pastry case and pour over the sauce.
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Step 26: Sprinkle the remaining grated cheese on top and put the tart back into the oven for 10 minutes.
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Step 27: Garnish the tart with paprika (optional) and serve immediately.
Detailed Guide
You need to hold the sieve about 15cm (6 inches) from the bowl to allow the flour to become aerated.
Don't hold the sieve too high as you'll lose a fair bit of flour and make a mess. , If you don't want to add any spice to the pastry, omit this step.
If you're making this for your kids, only put in the spices if you know that they're okay with it. , You can use butter but make sure you dice it and it's at room temperature. , Ensure that everything is incorporated.
You may need to use a spatula (or something else) to scrape down flour from the side of the bowl. , This is to stop the pastry dough from sticking to the surface. , You need to roll it out big enough so it can be lined in an 18cm (7inch) loose-based flan tin.
Take note that the pastry will be fairly thin. , If the dough isn't big enough, roll it out thinner.
If there is too much dough, just cut off the excess dough using a plastic knife. , This is to stop the pastry from puffing up. , If you don't have any baking beans, some dry rice will do the job. ,, Once done, set the tin aside and move onto making the filling. , Set the cheese aside as you'll need it later.
You might want to put the cheese in the fridge so it stays fresh and doesn't start to melt (if it's a hot day). ,, At 10 minutes, check the vegetables and decide whether they are done or not.
Your stove may determine the cooking time so watch it carefully. ,, Make sure it's completely melted. , You need to keep stirring to ensure that nothing becomes burnt. , Stir so everything is completely combined before returning to the heat. ,, Don't stop stirring otherwise something may burn.
Add salt and pepper to taste. ,, Watch carefully at the cheese.
The tart will be ready when the cheese becomes golden and bubbles — take it out when this happens. , Enjoy!
About the Author
Peter Ramirez
Enthusiastic about teaching cooking techniques through clear, step-by-step guides.
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