Torta tal-pastard u l-ġbejniet friski (cauliflower and fresh cheeselet tart)

Torta tal-pastard u l-ġbejniet friski (cauliflower and fresh cheeselet tart)

Prepare shortcrust pastry as usual (200g margerine, with 500g flour, 1 egg);  add 200g grated cheddar before binding the pastry with egg and water (for cheese pastry);  leave to rest for half an hour and then lightly grease a dish, scatter some breadcrumbs, line with pastry and scatter more breadcrumbs on the pastry base.   Grate 200g cheddar, one white ġbejna (cheeselet); use some of this on the base;  add half a small cauliflower (pre boiled), one chopped onion cooked till soft, a handful of parsley, 4 fresh ġbejniet  crumbed, three beaten eggs with a mugful of milk and a grating of nutmeg;  pour over everything and scatter the rest of the grated cheese.  Bake in a moderate oven (170 fan electric) for about 45 minutes to one hour till golden brown.