This is such an excellent dish. It’s not too different from making a quiche. What makes it special is the sweet-sour roasted garlic and whatever combination of cheese you choose. My recipe is adapted from Yotam Ottolenghi’s recipe in “Plenty“. I’ve added the greens (and changed the cheeses a little). Yotam is my ‘go to’ chef at the moment. Maggie Beer’s website is here. She is extraordinary and her website and cookbooks are excellent. Maggie was behind me on the queue for a flight once, and I wanted to turn around and say “your pastry recipe has changed my life” but that just sounded a bit, you know, fannish… Anyway, here’s the recipe.
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