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Serves 6

Pastry
250g Plain Flour
125g Butter Softened
1 Egg
35g Water

Filling
1 Red Onion Sliced
Half a Red Pepper Diced
2 Cloves Garlic sliced
Handful Cabbage Leaves
8 Sprigs Early Sprouting Broccoli
10 Cherry Tomatoes halved
2 Eggs
100ml Cream
2 Sprig Thyme
Twist of Black Pepper
50g Cheese of your choice

Method
To make the pastry rub the butter into the flour.
Add an egg and the water and combine to form a firm pastry.
Rest pastry for 20 minutes in fridge.
Roll out pastry into a 10-inch flan tin.
Blind bake pastry for 15 minutes at 180°c

While pastry in baking heat a frying pan and fry the onions, garlic and pepper with sprigs of fresh thyme.
Season with black pepper.
Boil some water and cook the broccoli and cabbage for 2 minutes in the boiling water, then place in cold water to ensure it stays green.
Removed pastry from the oven and allow to cool.
When Pastry cool place half of all the vegetables into the pastry case and sprinkle with grated cheese then fill up with remaining vegetables and more cheese.
Whisk the egg and cream together, season with black pepper and cheese and pour into the pastry case on top of the vegetables. Sprinkle with cheese and bake for 30 minutes at 180°

Serve warm with salad leaves or boiled potatoes