CAULIFLOWER, WALNUT & CHEESE TART

Recipe: CAULIFLOWER, WALNUT & CHEESE TART

Ingredients Serves: 6

Filling

400g large cauliflower florets

225g grated smoked cheddar cheese

2 large eggs, beaten well

1 egg yolk

250ml pouring cream

1 tspn salt

I tspn ground black pepper

10 sage leaves

 

Walnut Pastry

90g walnuts, chopped

250g wholemeal flour

130g cold unsalted butter, chopped

3 tblsps iced water

Method

For the walnut pastry: Mix the walnuts in a food processor until finely ground. Add the flour and pulse to combine, then add the butter and pulse until the mixture resembles coarse breadcrumbs. Transfer to a large bowl, add the water and, using your hands, mix to form a firm dough. Add a little more water if necessary. Form the pastry into a disc, wrap in beeswax wrap or greaseproof paper and refrigerate for 30 minutes.

Steam the cauliflower over boiling water for 6 minutes or until nearly tender. Remove to a colander to cool.

On a lightly floured surface, roll the pastry out into a 45 x 17 cm rectangle, 3 mm thick. Carefully transfer to a 34 x 11.5 cm non-stick tart tin with a removable base, and ease it in. Don’t worry too much if the pastry breaks (it is fragile) – you can patch up any broken areas, making sure you press them firmly together to join. Trim around the top of the tin. Refrigerate for 30 minutes to firm the pastry. Preheat the oven to 200°C.

Line the pastry with a piece of baking paper, then fill with baking beads or dried beans. Bake for 10 minutes, then reduce the heat to 180°C and bake for another 10 minutes. Remove the paper and beads and bake for a further 3-4 minutes or until dry to touch. Scatter with 125 g of cheese, then scatter the cauliflower over the cheese.

Beat the eggs, yolk and cream together in a bowl, add the salt and pepper, then carefully pour over the cauliflower. Scatter with remaining cheese and sage leaves and bake for 50 minutes or until set and golden. Cool slightly, then cut into slices and serve.

Recipe by Leanne Kitchen from Cauliflower is King – 70 recipes to prove it

Murdoch Books, RRP $19.99

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