Broccoli Cauliflower Tart with a Smokey Toasted Walnut Crust

I love savory crusts, and this one is no exception.  This crust is enriched with toasted walnuts and Pimenton, Spanish smoked paprika, for a smokey, nutty flavor.  Use any extra crust to decorate the top of the tart - none should go to waste!
Filling:
2 eggs, beaten
1/3 cup half and half
1 cup grated cheddar cheese
6 cups mixed cauliflower and broccoli flowerettes
1 red chili pepper, minced

Crust:
1/2 cup toasted walnuts
1 1/2 cup white flour
1 tsp pimenton, Spanish smoked paprika
1 tsp salt
3/4 stick butter, cubed and chilled
4-5 Tbsp ice water

Topping:
1/2 cup panko bread crumbs
1/4 cup grated parmesan cheese
1 Tbsp olive oil

Preheat oven to 375F.  Prepare the crust by adding the walnuts to a large food processor.  Pulse to form a coarse grind.  Add the flour, paprika and salt.  Pulse a few times to mix.  Add the butter and pulse several times to form a coarse crumbly mixture.  Then pule as you add the water, and watch for the dough to start to come together as a ball - this is your cue to stop adding water!  It should take 4-5 tablespoons. Tip the dough out onto some plastic wrap, form into a disk, wrap and refrigerate.

Next blanch the cauliflower and broccoli in a pot of salted, boiling water for about 2-3 minutes.  Tip out into a colander and drain. 

Remove the dough from the refrigerator and roll out to a diameter sufficient for the bottom and sides of your baking container.  I used a 10.5-inch non-stick springform pan.  Lay dough into oiled pan.  In a small bowl, stir together the panko crumbs, Parmesan cheese and the olive oil.

In a large mixing bowl, whisk together the eggs, half-and-half and cheese.  Add the cauliflower, broccoli and pepper, and mix well.  Salt and pepper to taste.  Pour cauliflower mixture onto crust and curl the edges of the crust around the edges.  Top cauliflower mixture with panko crumbs.

Bake 20 minutes covered, and then 20 minutes uncovered. 

Serves 6-8 as a side dish.

Cook's note: you could also add a bit of nutmeg to the veggie mixture.  Alternatively, add 1-2 tablespoons minced sun-dried tomatoes. Another rich variation is to substitute half the cheddar with blue cheese.