Vegetable Flan

 Vegetable Flan

200g plain flour

100g butter

salt and pepper

1 onion chopped

50g thinly-sliced button mushrooms

250ml milk

100g hard cheese

2 eggs separated

450g cauliflower florets lightly cooked

2 tbsp breadcrumbs

Rub 75g of butter into 175g flour. Add enough water to bind into a short dough (about 30ml) Roll out and use to line a 25cm flan tin

Prick  holes over the pastry then cover with grease proof paper and blind bake with baking beans for 15 minutes. Remove beans and paper and cook until pastry is cooked.

Melt remaining butter in a saucepan and fry mushrooms and onion over a medium heat until soft.

Add remaining flour and gradually stir in milk to make a smooth thick sauce. Stir in cheese, remove from heat and beat in egg yolks.

Whisk egg whites stiff and fold into sauce.

Arrange cauliflower over the pastry base.

Spoon in the sauce. Sprinkle with breadcrumbs.

Bake until set and golden