A recipe from France: The Cookbook
Preparation: 45 minutes
Cooking: 45 minutes
Serves: 6 people
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.