To make the
pastry, sift the flour and salt into a bowl. Add the paprika and thyme
and rub in the margarine. Stir in the water and bind to form a dough.
Roll out the pastry on a floured surface and use to line an 18cm loose
based flan tin. Prick the base with a fork and line with baking
parchment. Fill with baking beans and bake in a preheated oven, 375F/Gas
5 for 15 minutes. Remove the parchment and beans and return the pastry
cake to the oven for 5 minutes.
Meanwhile,
make the filling. Cook the cauliflower, broccoli and onion in a pan of
lightly salted boiling water for 10-12 minutes, until tender. Drain and
reserve. Melt the butter in a pan. Add the flour and cook, stirring
constantly for 1 minute. Remove from the heat, stir in the stock and
milk and return to the heat. Bring to the boil, stirring and add 50g of
the cheese. Season to taste with salt and pepper.
Spoon the
cauliflower, broccoli and onion into the pastry case. Pour over the
sauce and sprinkle with the remaining cheese. Return to the oven for 10
minutes, until the cheese is bubbling. Dust with paprika and serve. This
tasty flan takes a short time to cook if you make pastry cases in
advance and keep them frozen until required.
