This cheese and cauliflower tart uses the classic Stilton cheese for a superb flavour. Enjoy with a salad or baked potato for a complete meal.
4 people made this
1 packet ready rolled shortcrust pastry
1 head cauliflower florets
2 red onions, finely chopped
2 cloves garlic, minced
4 egg yolks
250ml creme fraiche
100ml double cream
275g crumbled Caerphilly cheese
salt and pepper, to taste
2 tablespoons chopped fresh chervil
1 tablespoon chopped spring onion
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat the oven to 160 C / Gas 2/3. Grease a 20cm loose bottomed tart tin.
Line the tart tin with the ready rolled shortcrust pastry and press gently into the edges. Do not trim at this stage. Line with baking parchment and fill with dried beans.
Bake blind in the preheated oven for 8 to 12 minutes until light golden brown. Remove from the oven and cool. Discard the beans and baking parchment. Keep the oven on.
Steam the cauliflower florets over a saucepan of boiling water until just tender. Remove from the heat and plunge into cold water. Drain and set aside.
In a frying pan over a medium heat, melt the butter and add the onion and garlic. Cook and stir for 5 minutes until soft then spread into the base of the pastry case. In a bowl, mix the eggs, yolks, crème fraiche and cream. Then add the cheese. Stir to mix well and season. Pour into the tart tin. Sprinkle the chervil and spring onion on top.
Bake in the oven for 40 to 45 minutes until firm and golden brown. Remove from the oven and trim any excess pastry. Serve warm or cold.