Cauliflower Maltese Cheeselet & Broad Bean Tart
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!
[adrotate group="2"] [adrotate group="4"]- 1 Large Onion (sliced)
- 1 Medium Cauliflower (cut in florets)
- 1 Cup Broad Beans (peeled)
- ½ Cup Frozen Peas (defrosted)
- 4 Fresh Maltese Cheeselets (Ġbejniet Friski)
- 1 Dried Benna Cheeselet (Ġbejna grated)
- 100g/3.5oz Cheddar Cheese (shredded)
- 1½ Tsp Ground Nutmeg
- 6 Eggs room temperature (beaten)
- 1 Cup Whole Milk
- Salt & Pepper
- 300g/10.6oz Plain Flour
- 130g/4.5oz Butter
- Ice cold water to bind the dough
- 1 Egg beaten for egg wash
Leave the fresh cheeselets/ġbejniet in a strainer overnight to drain well.
Prepare the pastry. Form into a round disc, wrap in clingfilm and refrigerate for 1 hour.
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.
Sauté the sliced onions and set aside.
Add the milk to the beaten eggs, season with salt and pepper and set aside.
Butter grease a 28cm/11-inch tart dish and lay the pastry.
In this order; scatter the onions, cauliflower florets, broad beans, peas and break the fresh cheeselets/ġbejniet into large pieces on top.
Scatter the grated dried cheeselet/ġbejna, cheddar cheese and ground nutmeg on top.
Pour over the egg mixture. Add a few more broad beans, peas and grated cheeselet/ġbejna.
Roll and fold over the pastry around the edge of the tart.
Brush the pastry with beaten egg and bake in preheated oven 180C/350F on the lower shelf of the oven for about 1 hour.
Enjoy!