Vegetable tart

1 quantity shortcrust pastry

120g (4oz) French beans, diced

120g (4oz) shelled peas

120g (4oz) carrots, diced

120g (4oz) potatoes, diced

½ quantity béchamel sauce

60g (2oz) (½ cup) Gruyère cheese, grated

3 tablespoons dried breadcrumbs

Preheat the oven to 200°C/400°F/Gas Mark 6.

Line a 23cm (9inch) tart tin with the pastry and bake the pastry blind.

Cook the vegetables in salted water for 3 – 4 minutes, until just tender. Drain thoroughly.

Gently spread half the béchamel sauce over the base of the cooked pastry case, then add the vegetables.

Cover with the remaining sauce. Sprinkle with the cheese and breadcrumbs.

Bake for 10 – 15 minutes, or until golden brown.

Preparation time:
45 minutes

Cooking time:
45 minutes

Serves 6