Vegetable Tart

Press, Volume C, Issue 29503, 3 May 1961, Page 3

Vegetable Tart

Because the meal is vegetarian it need not lack any of the interest and elegance of a meat dish. Here, for instance, a whole cauliflower takes the centre of the picture in a puff pastry shell. With mixed vegetables each side of a cheesy sauce over all, it makes a decorative as well as a substantial and savoury meal. Ingredients: IVtlb puff pastry 1 small cauliflower 1 packet mixed diced vegetables 1 onion 2oz butter 2oz flour 2 cups milk and onion liquid soz grated cheese Salt and pepper . Method: Roll pastry into a rectangle about %in thick and cut to fit into an oblong baking tin. Ruling to get straight lines, cut a rectangle from the centre, leaving a border about 1% inches wide. Reroll the centre piece to the size of the dish and moisten round the edge. Lay in the bottom of the dish with the “frame" piece on top. Bake in a hot oven until puffed and golden. Cook cauliflower in salted water until just tender but take care to keep whole. Cook mixed vegetables, using a packet of frozen, or freshly cooked diced vegetables. Finely chop one onion and cook until tender in a little water. Melt butter and blend in flour. Stir in onion in its water, and sufficient milk to make two cups of liquid in alt When boiling, stir in 4oz grated cheese and season with salt and pepper. Arrange whole drained cauliflower in the centre of the tart, with mixed vegetables at either end. Pour cheese sauce over. Sprinkle top with extra grated cheese and return to oven or toast under a grill until browned.