Cauliflower & Mushroom Gougere

Serves up to 6

Ingredients

150g/ 5oz Plain Flower

4 x Eggs

115g/4oz Gruyere or cheddar cheese

1 x Medium Onion

1 x Small Cauliflower

115g/4oz Button Mushrooms

300g Tinned Tomatoes

300mls / ½ Pint Water

120g/ 4½oz Butter

1 tsp Dijon Mustard

1 tbsp Sunflower Oil

Salt & Black Pepper to Season

Sprig of Fresh Thyme

Method

1.      Preheat the oven to 200oC/400oF/Gas Mark 6

2.      Butter a large oven proof dish.

3.      In a large saucepan, add 115g/4oz of the butter and add the water.  Heat until the butter has melted and when the water is almost at a boil, take off the heat and add all the flour at once.  Stir with a wooden spoon until smooth and allow to cool slightly.

4.      Beat in the eggs, one at a time and continue mixing until the mixture is glossy

5.      Add the cheese, mustard and salt & pepper to season.

6.      Spread the mixture evenly into the ovenproof dish, leaving a hollow in the middle for the filling.

7.      To make the filling:  Puree the tomatoes in a blender and pour into a measuring jug.  Add enough water to total 300mls/½ pint of liquid in the jug.

8.      In a wok/large saucepan heat the butter and oil.

9.      Finely chop the onion and add to the pan, frying for approx 3-4 mins and add the quartered mushrooms.

10.  When the mushrooms are starting to turn brown, add the cauliflower florets and stir-fry for approx 2mins.

11.  Add the thyme and tomatoes and stir gently over a medium heat for approx 7mins until the cauliflower is tender

12.  Spoon the mixture into the middle of the ovenproof dish, adding the liquid to it.  Leave in the oven for 35-40mins, until the pastry has risen well and it is golden brown.