1833 and Purple Sprouting Broccoli Flan

1833 and Purple Sprouting Broccoli Flan
  • Time 1.5 hours minutes
  • Serves 4
  • Easy
    • 150g of grated Barber’s Cheddar
    • Handful of fresh spears of purple sprouting broccoli
    • 10g Butter
    • 2 shallots, finely chopped
    • 8 Large eggs
    • 100ml cold water
    • 300g of plain flour
    • Salt and pepper
    • 200ml Single Cream
    • 145g butter, chilled and cubed
      1. Whiz the flour and butter in a food processor until the consistency of fine breadcrumbs. Add 4 tablespoons of iced water and mix again until the pastry starts to come together. Tip out onto a board and form into a ball of dough. Shape into a round, and cover with cling wrap and chill for 30 minutes. Remove from the fridge and allow to stand for a while, otherwise it will be difficult to roll out the pastry.
      2. Preheat the oven to 190ºC. Roll out the pastry and line the tart tin with pastry – prick with fork and add some baking beans and blind bake until golden. Remove the baking beans and allow to cool for 5 min. If you haven't got a nonstick flan tin be sure to lightly grease first.
      3. Reduce the oven temperature to 180ºC
      4. Blanch the broccoli spears in salted boiling water for 1 minute we like to use Dorset Sea Salt so they maintain their vibrant green, drain and refresh in ice-cold water. Drain really well again and leave to dry on a tea towel.
      5. Heat a pan and fry the shallots in a knob of butter until soft.
      6. Beat the eggs with a whisk, add the cream, grated cheddar and the shallots, season well. 
      7. Pour over the egg mixture. Arrange the broccoli florets over the egg mixture. Bake for approximately 20 minutes until just set.
      8. Remove from oven, this is best served warm