150 g (5 oz) plain flour
salt and freshly milled white pepper
2 tablespoons cold water
75 g (3 oz) butter
450 g (1 lb) broccoli
pinch each of dried thyme and basil
2 teaspoons powdered gelatine
4 tablespoons vegetable stock, or water
150 ml (1/4 pint) double cream
2 egg whites
2 tablespoons freshly grated Parmesan cheese
1. Sift the flour on to a worktop and make a well in the centre. Sprinkle the seasoning and water into the well. Cut up the 75 g (3 oz) butter and scatter around the edge. Mix these ingredients quickly together to make a dough and cut the dough into four equal portions. Roll each piece to fit an individual flan dish, 8 - 10 cm (3 - 4 in). in diameter. Lightly grease the cases and line them with pastry.
2. Cover the broccoli with salted water and boil for 15 minutes. Bake the flan cases blind on the middle shelf of a moderately hot oven (200°C, 400°F, gas 6) for 15 minutes. Drain the broccoli and leave it to cool, then puree the broccoli in the blender.
3. Season to taste and add the thyme and basil. Dissolve the gelatine in a little hot water in a bowl over a saucepan of hot water. Heat the stock. Add the gelatine to the stock, then stir the stock into the pureed broccoli.
4. Whip the cream until stiff, fold it into the broccoli mixture and then fill the flan cases with the mixture. Whisk the egg whites until stiff, fold in the Parmesan and top each flan with meringue. Bake in a hot oven (230°C, 450°F, gas 8) for two minutes, until golden.