FLAN OF MIXED VEGETABLES
230 g plain flour
200 g butter
grated Parmesan cheese
1/4 l milk
1 kg mixed vegetables (artichoke cores; carrots; cauliflower or broccoli florets) (you can use just one type of vegetable, if you prefer. Yet, many make the flan far more tasty)
salt, pepper and a drop of nutmeg, just if you like it.
Pour 200 g plain flour on work board. Add a pinch of salt, 100 g butter previously cut into small pieces melted at room temperature. Start combining all ingredients by using the tips of your fingers. When the butter has absorbed part of the flour and the mixture is rather rough on the surface, add water (50 g altogether) and knead the dough until smooth. Then make a pie, cover it and put it in the fridge for half an hour. In the meantime, wash and clean the vegetables, cut the carrots into rings, slice the artichokes, and wash thoroughly, but carefully the florets of cauliflowers and broccoli. Put a large quantity of salted water into a saucepan and bring it to the boil. Pour in all the vegetables and cook them for about 20 minutes. Add some salt. When cooked, put them in a food mill to form a purée. Put it in a casserole: add 300 gr butter and let the purée dry out on low flame. In another casserole, melt 30 g butter; combine 30 gr flour in it by stirring continuously. Let it cook until golden brown. Then pour into it the hot milk and let the sauce get thicker by stirring continuously. Remove it from fire and adjust the salt. Combine the sauce with the vegetable purée. Add 30 g grated Parmesan cheese and the egg yolks, one by one by mixing thoroughly. Roll out the short pastry with a rolling pin to form a 24 cm diam, 4 mm thick round shape. Grease and flour a deep, 20 cm diam large baking tin, place the round-