Name: Garganelli Cheddar Cake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 0.00 pasta garganelli; 0.00 broccoli cooked, chopped; 0.00 spinach baby leaves, cooked; 0.00 fresh parsley parsley or basil; 0.00 olive oil; 0.00 mature cheddar cheese grated; 0.00 sea salt; 0.00 black pepper freshly ground; 0.00 eggs; 0.00 milk; 0.00 puff pastry; 0.00 spinach baby; 0.00 sun-dried tomatoes; 0.00 olive oil extra virgin; 0.00 honey; 0.00 lemon juice only

Recipe Disclaimer

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Ingredients (16)

0.00	pasta — garganelli
0.00	broccoli — cooked, chopped
0.00	spinach — baby leaves, cooked
0.00	fresh parsley — parsley or basil
0.00	olive oil
0.00	mature cheddar cheese — grated
0.00	sea salt
0.00	black pepper — freshly ground
0.00	eggs
0.00	milk
0.00	puff pastry
0.00	spinach — baby
0.00	sun-dried tomatoes

Dressing:

0.00	olive oil — extra virgin
0.00	honey
0.00	lemon — juice only

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Method:

Cook pasta al dente, drain and let cool.
Combine pasta, broccoli and spinach in mixing bowl.
Add pesto, olive oil and cheese, season to taste and mix well.
Whisk egg and milk together and stir into pasta mixture.
Roll pastry out thinly (do not cut).
Line deep ovenproof dessert bowl with the pastry.
Spoon pasta into pastry bowl and press down.
Fold over edges of pastry to cover pasta mixture completely and piece with fork.
Bake at 180ºC until golden (about 45 minutes).
Whisk dressing ingredients together.
Remove cheddar cake from oven and let cool.
Turn over on serving plate, reheat and cut into slices.
Place on individual serving plates and garnish with extra fresh baby spinach and tomatoes.
Drizzle cake and salad with dressing and serve.