Cheese and Vegetable tart

A tart or a quiche needs quite a bit of expertise. However, if one follows the process meticulously there is no reason why one shouldn’t succeed.

Ingredients
350 gm ready made short crust pastry (thawed if frozen)
280 gm mixed vegetables, cooked in salted water. Drained and cooled
150 ml double cream
115 gm Cheddar cheese, grated
Salt and pepper

Method
Preheat oven to 200°C. Thinly roll out the dough and line a 9-inch quiche tin with it. Prick the base and chill the tin in the refrigerator for 30 minutes.

Line the pastry case with foil and half fill it with uncooked rice (this just acts as a weight so the pastry does not rise). Bake the pastry for 15-20 minutes. Remove the rice and the foil and bake for another 5 minutes till golden. Remove the pastry case from the oven and leave to cool in the tin.

When you are ready to cook, preheat the oven again to 200°C. Mix the cooked vegetables and cream and season with salt and pepper. Spoon the mixture evenly in the pastry case and sprinkle the cheese on top. Bake for 15 minutes or till the cheese has melted and turned golden. This can be served hot or cold.