In our local Co-op there was very little green on the shelves on Saturday, just rows of cauliflowers!
4-6 portions depending on greed!
Shortcrust pastry for 9” tin
200g/6 blue cheese
300ml/10 fl oz double cream
3 egg yolks
8 Asparagus tips (if not available then some green beans for colour or thickly sliced onion)
Pre-heat the oven to 180ºc/350ºf/gasmark 4
Line the tart dish with the pastry
Chop the white parts of the leek to ½ inch rings.
Break ¾of the cauliflower into small florets
Sweat both in butter until soft then allow to cool.
Beat together the egg yolks, blue cheese, cream and remaining uncooked florets.
Add the cooked leeks & cauliflower to the mix, season and stir in ½ a t/sp of nutmeg
Pour the mixture into the pastry case, decorate with the asparagus tips and cook for 35-40 minutes.
Serve, warm or cold and would be lovely alongside some buttered boiled potatoes or some crusty homemade bread
I reckon you could substitute leeks for chicory.
Add bacon to make a one-pan meal.
“All shall be well and all shall be well and all manner of things shall be well”. - Julian of Norwich