For the crust
2 cups all-purpose flour (240g)
150g cold butter, cut into small pieces
1/4 cup ice-cold water (60ml)
1/8 teaspoon salt
For the filling
1 cup broccoli florets (100g)
1 cup cauliflower florets (100g)
1 cup frozen green beans (125g)
2 tablespoons butter
1/4 cup all-purpose flour (30g)
2 cups milk (480ml)
4 large eggs, beaten slightly
1/2 teaspoon salt
For the crust
2 cups all-purpose flour (240g)
150g cold butter, cut into small pieces
1/4 cup ice-cold water (60ml)
1/8 teaspoon salt
For the filling
1 cup broccoli florets (100g)
1 cup cauliflower florets (100g)
1 cup frozen green beans (125g)
2 tablespoons butter
1/4 cup all-purpose flour (30g)
2 cups milk (480ml)
4 large eggs, beaten slightly
1/2 teaspoon salt
Preheat the oven to 180°C (medium)
Make the crust: In a bowl, combine the flour and butter with a fork until it forms a crumbly mixture
Add the ice-cold water, salt, and mix until a smooth dough is formed
Roll out the dough on a floured surface to fit a 29cm (11 inch) removable tart pan
Pierce the crust with a fork and place in the oven for about 20 minutes or until lightly golden
Remove from the oven and let cool
Make the filling: In a large saucepan, bring 3 cups of water to a boil
Add the broccoli and cauliflower and cook until tender, about 10 minutes
Remove from heat, drain, and set aside
In another saucepan, bring 1 cup of water to a boil
Add the green beans and remove from heat
Let sit in hot water for about 3 minutes or until slightly softened
Drain and set aside
Melt butter in a medium saucepan over high heat
Add flour and whisk constantly until it forms a golden crust
Gradually add milk, whisking continuously until thickened
Remove from heat and let cool slightly
Add the eggs, salt, and mix well
Distribute the filling among the pre-baked tart shell, arranging the broccoli, cauliflower, and green beans in an even layer
Bake in the oven at 180°C (medium) for about 20 minutes or until the filling is set and lightly golden
Remove from the oven and serve
188 calories per slice
