Cauliflower cheese and smoked bacon tart
Author: godminster.com
Serves: 6
Ingredients
- 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
Method
- Preheat to oven to 170C/Gas 3.
- Roll pastry to the thickness of a pound coin and line a 23cm loose bottomed flan tin.
- Push the pastry into tin and trim off excess.
- Line pastry with greaseproof paper and weigh down with dried beans or ceramic beans, cook for 15 mins, remove beans and greaseproof.
- Cook for a further 8 mins or until pastry is golden.
- In a pan of boiling water simmer cauliflower for 5 mins, drain and set aside.
- Cook bacon in a frying pan until brown and crisp, remove with a slotted spoon and set aside.
- Turn heat down and gently cook onion in the same pan for 3-4 mins until soft.
- Tip cauliflower, bacon and onion into the pastry shell.
- In a bowl, combine eggs, crème fraîche, chives and half the cheese and season to taste.
- Pour mixture into the pastry case and top with remaining cheese.
- Cook in the oven for 30 mins until golden brown and cooked through with just a slight wobble in the centre.
