Brussel Sprout & Gorgonzola Tart

Ingredients

• 300g brussel sprouts, cut in half or broccoli
• 4 eggs
• 200ml crème fraiche or double cream
• handful flat-leaf parsley, chopped
• Salt and pepper
• 25cm tart case, baked blind
• 150g crumbled Gorgonzola or Stilton

Heat the oven to 180C/350F/gas mark 4.

Steam the brussel sprouts until just cooked, leave in the colander to dry.

Mix together the egg and cream, add the chopped parsley and season.  Spread the cooled broccoli over the base of the tart case.  Add the Gorgonzola to the tart, packing it into the gaps and making sure the tart is nice and full.  Pour over just enough of the egg mixture to reach the rim of the case.  Bake for 20 minutes, until just set.

Remove and leave to cool slightly before serving.  Serves four.