Cauliflower and tarragon tart
The ratio of roughly two parts flour to one part fat appears to be a constant in most recipes. Shortcrust pastry depends on pieces of fat that have not been incorporated completely into the flour. Once in the oven, these melt into the surrounding flour and create spaces between layers of cooked dough, resulting in a crisp, tender flake.
Ingredients
1 quantity of savoury, shortcrust pastry (see recipe 271manfredi_200607_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
I've made this in a rectangular 35cm x 11cm tart case, but it can also be made in one 22cm tart ring or several smaller, individual ones. Line a tart case with savoury, shortcrust pastry (see Steve Manfredi's Savoury shortcrust pastry recipe in cuisine.com.au) 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.
To make the filling
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.
This recipes is featured in the book, Vegetarian which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
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