broccoli and goat's cheese tart

Serves 6-8
Prep time: 15 mins plus 15 mins chilling
Cook time: 1 hour

400g broccoli
1 x 375g pack ready-rolled fresh shortcrust pastry
1 medium onion
25g butter
300ml double cream
3 free-range eggs
Salt and black pepper, freshly ground
1 lemon, zest only
A good pinch nutmeg
1 x 150g fresh no-rind goat's cheese
75g mature Cheddar, grated and suitable for vegetarians

Bring a large pan of salted water to boil. Slice the broccoli into bite-sized florets and plunge into boiling water. Return to the boil for 1 minute, drain and refresh in cold water. Place the florets onto paper towels to dry.

Unroll the pastry, sprinkle a clean work surface and the pastry with plain flour and roll out a lttle in both directions to fit the large AGA flan dish. Line the dish with the pastry and place in the refrigerator for 10-15 minutes.

Meanwhile, halve, peel and slice the onion into thin crescents. Melt the butter in a frying pan over a medium to low heat, add the onion and cook for 3 minutes on the Simmering Plate. Transfer to the Simmering Oven for 20-25 minutes, stirring occasionally, until pale. Or use conventional cooker hotplate.

Meanwhile, combine the cream, eggs, seasoning, lemon zest and nutmeg in a large measuring jug and put to one side.

2, 3 and 4 oven AGA: Remove the flan dish from the refrigerator. Combine the onions with the cream and pour into the pastry shell. Arrange the broccoli florets on top, crumble over the goat's cheese and sprinkle over the grated Cheddar. Cook on the floor of the Roasting Oven for 23-30 minutes until golden and set.
Conventional cooker: Pre-heat oven to 200°C (400°F). Line the flan dish with the pastry, as in the AGA method recipe above, followed by a large square of crumpled grease-proof baking paper. Fill with baking beans and chill for 10-15 minutes. Place the pastry-lined flan dish in the middle of the oven and blind bake for 12-15 minutes or until just turning golden at the edges. Remove the pastry from the oven, carefully remove the paper and beans and bake for a further 5 minutes, until a pale golden. Remove from the oven and fill the pastry shell as above. Reduce the heat to 180°C (350°F) and cook for 20-25 minutes until golden and set.

By Dawn Roads, Food Editor AGA MAGAzine.