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.