Cauliflower cheese and smoked bacon tart

Cauliflower cheese and smoked bacon tart
Serves: 6
  • plain flour for dusting
  • 1 pack short crust pastry
  • greaseproof paper
  • dried beans or ceramic beans to weigh down the pastry
  • 1 small cauliflower, into florets
  • 4 rashers smoked bacon, chopped
  • 1 onion, diced
  • 3 eggs, beaten
  • 500ml crème fraiche
  • small bunch chives, chopped
  • 100g grated Godminster Vintage Organic Cheddar
  • salt and pepper
  1. Preheat to oven to 170C/Gas 3.
  2. Roll pastry to the thickness of a pound coin and line a 23cm loose bottomed flan tin.
  3. Push the pastry into tin and trim off excess.
  4. Line pastry with greaseproof paper and weigh down with dried beans or ceramic beans, cook for 15 mins, remove beans and greaseproof.
  5. Cook for a further 8 mins or until pastry is golden.
  6. In a pan of boiling water simmer cauliflower for 5 mins, drain and set aside.
  7. Cook bacon in a frying pan until brown and crisp, remove with a slotted spoon and set aside.
  8. Turn heat down and gently cook onion in the same pan for 3-4 mins until soft.
  9. Tip cauliflower, bacon and onion into the pastry shell.
  10. In a bowl, combine eggs, crème fraîche, chives and half the cheese and season to taste.
  11. Pour mixture into the pastry case and top with remaining cheese.
  12. Cook in the oven for 30 mins until golden brown and cooked through with just a slight wobble in the centre.


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