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Garganelli Cheddar Cake

Recipe from: 12/2/2008 12:00:00 AM

Ingredients 17
Servings 6
Time 20


  • 350g Garganelli pasta (or Penne when not available)
  • 350g broccoli, cooked and drained and roughly chopped
  • 200g baby spinach, cooked and drained
  • 40ml parsley or basil pesto
  • 15ml olive oil
  • 375ml Clover mature cheddar, coarsely grated
  • Sea salt
  • Freshly ground black pepper
  • 1 egg
  • 15ml Clover milk
  • 1 sheet frozen puff pastry, thawed
  • Fresh baby spinach
  • 1 cup sundried tomatoes
  • Dressing:
  • 80ml extra virgin olive oil
  • 15ml honey
  • Juice of 1 lemon


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.

Read more on: starch  |  bake

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