Floret and Soft Cheese Tartlet

Preheat the oven to 180ºC | 350F | gas 4.

Prepare the pastry case for the tart by sifting the flour and salt together into a bowl. Gradually incorporate the butter by adding a few pieces at a time and rubbing into the flour mixture with your hands, breaking into smaller and smaller pieces and coating with flour, until the mixture takes on the texture of damp sand.

Mix water into the flour one tablespoon at a time until the flour can be gathered into a ball and keep it’s shape – you want to use as little water as necessary.

Turn the ball out onto the counter and knead once or twice, then wrap in cling film and rest in the fridge at least 20 minutes.

While the dough rests, combine the eggs with the broccoli florets, salt, and pepper. Set aside.

On a surface dusted with flour, roll out the pastry dough and press securely into a mold lined with parchment. Lay a double layer of clingfilm over the dough and fill with enough dried beans to completely cover the bottom of the pastry case and fold the edges of clingfilm over.

Bake for 15 minutes, then remove the clingfilm wrapped beans and bake another five. Remove the case and let cool to room temperature.

Pour the broccoli and egg mixture into the base of the pastry case. Then sprinkle the onion slices over and dot the top with the chunks of goats’ cheese. Season with salt and pepper.

Bake for approximately 30 minutes, or until broccoli is tender. Remove from the oven and let cool to room temperature.