A tart is more appealing than a quiche somehow. A shallow format means that it doesn’t get soggy. You can use pretty much any mixture of vegetables, particularly if you have some leftovers. Leeks, carrots, pumpkin, silverbeet, cauliflower, brocolli, kale and mushrooms would all be delicious in winter. Perfect for lunch with some salad. I enjoy a slice for breakfast too. If you don’t want to make pastry you might prefer a cheesy leek and potato flan or a self-crusting quiche.
Teaching your kids to cook is one of the ten suggestions for raising creative kids. I suspect teaching children to enjoy gardening is equally good for improving their creativity.
For the shortcrust pastry:
250g plain flour
A teaspoon of English mustard powder
30g aged cheddar, grated
a few thyme or rosemary leaves
one large egg, beaten
a little milk to bind.
Put the flour, mustard powder, butter, cheese and herbs in a food processor and pulse until the mixture resembles fine breadcrumbs. Add the egg and a tablespoon or so of milk. Run the food processor briefly until the pastry comes together in a ball. Put the dough in a plastic bag in the fridge for at least 30 minutes. Roll out to a rectangle to fit a shallow baking tray 40 x 30cm. I didn’t have one big enough so used two thirds of the pastry in a swiss roll tin (20x30cm) and made the rest into cheese straws. Prick the base of the pastry shell with a fork and bake in a pre-heated oven at 190 degrees C for about 10 minutes.
For the tart filling:
One medium onion or a few spring onions, finely chopped
One clove of garlic, peeled and chopped
60g smoked bacon, finely chopped (Wild Game Salamis now does an excellent one)
Mixed cooked vegetables, totalling about 200g in weight (I used finely chopped brocolli)
Handful of chopped parsley
Two large eggs
200g sour cream
A teaspoon of Dijon mustard
100g grated strong hard cheese
Heat a knob of butter in a pan and gently saute the onion, garlic and bacon until soft. Mix in the other vegetables and spread evenly over the tart base, sprinkle with the parsley. Beat together the eggs, sour cream and mustard and pour the mixture over the vegetables. Sprinkle over the grated cheese and return to the oven for another 20 minutes until golden brown on top.