- 1 deep 24cm blind-baked pastry case
- 40g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 85g courgettes (baby or regular), sliced at an angle
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 85g runner beans, stringed, halved lengthways and sliced
Runner beans have been growing in South America for over 2,000 years, and are a popular garden…
- 85g fresh or frozen peas
- 3 continental salad onions, stems chopped and bulbs quartered
- 300ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 25g plain flour
- 2 large eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 110g log full-fat soft goat's cheese, sliced
- 3 small vine tomatoes, quartered
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Preheat the oven to fan 170C/ conventional 190C/gas 5. Melt the butter in a medium saucepan and cook the green vegetables and onions for 5 minutes, stirring until starting to soften. Tip the milk and flour into the pan and stir over the heat until it thickens to a smooth sauce. Cool for 5 minutes or so, stirring to stop a skin forming.
Beat the eggs into the sauce and generously season. Pour into the pastry case and scatter with the goat’s cheese and tomatoes.
Bake for 40 minutes until the filling is set, turning golden. Cool for a few minutes before taking from the tin. Serve with a green salad.