A Maltese dish with comforting flavors of cauliflower, broad beans, peas and mild creamy cheese. This tart features *Ġbejniet*, which are small Maltese Cheeselets typically made from sheep or goat’s milk. If you haven’t tried this tart before, then you are in for a treat!
Cauliflower Maltese Cheeselet & Broad Bean Tart
Ingredients
Main:
Shortcrust Pastry:
Method
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Leave the fresh cheeselets/ġbejniet in a strainer overnight to drain well.
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Prepare the pastry. Form into a round disc, wrap in clingfilm and refrigerate for 1 hour.
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Boil and cook the cauliflower florets but not completely, drain well and set aside. If they are big, cut them in half otherwise leave them whole.
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Sauté the sliced onions and set aside.
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Add the milk to the beaten eggs, season with salt and pepper and set aside.
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Butter grease a 28cm/11-inch tart dish and lay the pastry.
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In this order; scatter the onions, cauliflower florets, broad beans, peas and break the fresh cheeselets/ġbejniet into large pieces on top.
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Scatter the grated dried cheeselet/ġbejna, cheddar cheese and ground nutmeg on top.
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Pour over the egg mixture. Add a few more broad beans, peas and grated cheeselet/ġbejna.
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Roll and fold over the pastry around the edge of the tart.
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Brush the pastry with beaten egg and bake in preheated oven 180C/350F on the lower shelf of the oven for about 1 hour.
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Enjoy!