Ingredients

The following ingredients have 6 Servings
  • 1 deep 24cm blind-baked pastry case
  • 40g butter
  • 85g courgettes (baby or regular), sliced at an angle
  • 85g runner beans , stringed, halved lengthways and sliced
  • 85g fresh or frozen peas
  • 3 continental salad onions , stems chopped and bulbs quartered
  • 300ml milk
  • 25g plain flour
  • 2 large eggs
  • 110g log full-fat soft goat's cheese , sliced
  • 3 small vine tomatoes , quartered

Instruction

  • 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.