You can really make this in any order, but it’s probably best to make the pastry, the filling then the sauce.
4 ozs. Plain or self-raising flour
Large pinch of salt and pepper
2 ozs. White vegetable fat or ½ butter and ½ fat
In a small glass –
1 teaspn. Brown sugar dissolved in 4 tbls. cold water and 1 tblspn. Sunflower oil.
Place all ingredients in a food processor, pulse process together until a nice pastry ball is formed. Pat it together and chill, (covered), in the fridge for at least 20 mins.
On a floured surface, roll out the pastry to the size to fit your (greased) flan dish, prick pastry with a fork and bake until ‘not quite cooked through properly’ – approx. 10 mins. Remove from the oven. You could sprinkle some semolina over the base as this may stop a soggy bottom! Put it back into the fridge while you make the filling.
1 cauliflower, cut in quarters, cut out the core and break into small florets (approx. 1 lb. – (500g))
1 small or ½ large leek (white part) – thinly sliced
Couple of crushed cloves of garlic
Salt and Pepper
Large pinch of dried Corriander,
Approx. 1 tbl; Soy Sauce or Temari
Couple of tablespoons of olive oil and a knob of butter
Saute the leek slices in the hot, melted oil and butter. Stir frequently so they don’t brown.
Add the florets – stirring frequently.
Add your seasonings.
Cook until the veg. are just softened – taste, and test with a skewer – remove from the heat. Leave to cool down.
You can add a small amount of water to the pan, to help steam the veg. a little quicker. This will mostly evaporate anyway – but do stir often so the veg. don’t stick to the pan.
In a bowl/jug - mix together well:
2-3 tbls. - any mix of the following: creme fraiche, cream, yogurt
2 beaten eggs
approx. 3 ozs. (to your taste) your favourite hard cheese - grated
Salt and Pepper
Corriander seeds (nice to dry fried these for a couple of mins, then blend to powder - and sieved to remove 'bits').
small handful of Pine kernels - if you fancy.
Oven: 190 C
This can also be made with Brocolli.