Cheese Souffle Tart with Summer Herbs

Serves 6-8

6oz (175g) approx shortcrust or flaky pastry

Filling:

1oz (25g) butter

½oz (15g) flour

5 fl oz (150ml) milk

Salt and freshly ground black pepper

Pinch of cayenne pepper

1-2 tsp freshly chopped herbs, eg, chervil, thyme and parsley

3oz (85g) grated cheese — eg, 2oz (55g) gruyere and 1oz (30g) parmesan or 3oz (85g) cheddar

2 egg yolks, beaten

2 egg whites

7-inch (18cm) flan ring

Preheat the oven to 200C/400F/regulo 6. Line the flan ring with pastry. Bake blind for 20-25 minutes in a moderate oven until almost fully cooked.

Melt the butter and stir in the flour. Whisk in the milk and bring to the boil. Season with salt, freshly ground pepper, a pinch of cayenne and the herbs. Cook gently for 4-5 minutes. Then stir in the grated cheese and beaten egg yolks. Allow the mixture to cool and then fold in two stiffly whipped egg whites, pour this mixture into the pastry case and bake for 12-15 minutes until risen and brown on top.

Serve immediately with a nice green salad or a tomato salad.