Cooking with Bruce : Fennel and Blue Cheese Souffle Tart

This is fantastic. And even better cold. Just make it. It also allowed me to deliver the line "look, the kitchen is not your place".

Ingredients
large head of fennel (or 2), chopped into sixths
olive oil
cup of milk
1T of butter
1T (heaped) of flour
3 eggs, separated
1/2c greek yoghurt
1t Dijon mustard
zest of lemon
40gm of grated parmesan
200gm (ish) of blue cheese (or even better, gorgonzola)
50gm toasted walnuts (ie cooked gently in butter/olive oil for 3-4mins) and broken up
Pastry (puff)

Method

• Preheat oven to 180C/Gas5
• Blanch fennel heads in boiling water for 2mins then roast in oven with olive oil, salt, pepper until browning and caramelising
• Melt butter in small pan, stir in flour until thick, add the milk slowly - stop when reasonably thick roux (was around 3/4c for me)
• Mix egg yolks, yoghurt, mustard, zest and add to roux with salt and pepper
• Grease tin, and cover with pastry, sprinkle parmesan over the base, chopped fennel, and walnuts
• Beat egg whites until stuff, and fold into roux. Spoon over the base. 
• Bake until 30min until set.