Cauliflower and tarragon tart
Ingredients
- 1 quantity of savoury, shortcrust pastry
- 1 whole cauliflower (250g of bite-sized florets)
- 250ml of pure cream
- 2 well-beaten eggs
- 100g of grated tasty cheddar cheese
- 1/4 cup of chopped fresh tarragon
- salt
- freshly grated pepper
Method
Line a tart case with savoury, shortcrust pastry and bake the shell until golden; this can be done a day ahead.
From a whole cauliflower, remove 250g of bite-sized florets. Blanch in salted boiling water until tender. Drain well.
Mix 250ml of pure cream, 2 well-beaten eggs, 100g of grated tasty cheddar cheese, 1/4 cup of chopped fresh tarragon, a pinch of salt and freshly grated pepper. Arrange the cauliflower florets in the tart shell. Pour in the cheese mixture and bake in a preheated 160C oven for 30 min until it is golden.
Cool a little before serving.