Torta tal-pastard, ġbejniet friski u ful!
For the pastry:
Mix 250g wholemeal flour with 250g plain flour; add 1 tsp bicarbonate of soda; add 8 tbs olive oil, some salt one egg; add some water to bind; rest in the fridge 1 hour before using.
For the filling:
Brown two large onions, steam half a cauliflower, cut in florets; peel one bowlful of broad beans and another of fresh peas (can also substitute with frozen peas); butter a rectangular dish add some breadcrumbs before putting the pastry; add more breadcrumbs on the pastry base and add as following: the browned onions, cauliflower, beans, peas, two large fresh gbejniet crumbled, 1 grated dried gbejna (cheeselet), 100g grated cheddar, 50g grated grana padano, season well, a good grating of nutmeg (about 2 tbs); beat 6 large eggs, season well, add 1 cupful of milk to the eggs pour on mixture add more grated cheese/gbejna on top; cook for about 1 hour in a moderate oven (fan electric 180).