Godminster’s Cheddar creates a rich, intense flavour in this cauliflower and smoked bacon tart, which is ideal for a picnic or supper dish.
Plain flour for rolling out
1 pack readymade short crust pastry
1 small cauliflower, broken into small florets
4 rashers of smoked bacon, chopped
1 onion, diced
3 eggs, beaten
500ml crème fraiche
small bunch of chopped chives
100g of grated Godminster Cheddar
– Preheat the oven to 170C/325F/gas mark 3.
– Flour your work surface and roll out the pastry to about the thickness of a pound coin.
– Line a 23cm loose-bottomed flan tin with greaseproof paper and once rolled, gently push the pastry into the tin and trim off the excess.
– Line the pastry with greaseproof paper and weigh it down – dried beans work well. Cook for 15 minutes. Remove the beans and greaseproof and cook for a further 8 minutes until golden brown.
– Simmer the cauliflower in a pan of boiling water for 5 minutes so it starts to soften. Drain and set aside, then cook the bacon in a frying pan until it is brown and crispy. Set aside with the cauliflower and gently cook the onion in the bacon pan for 3 to 4 minutes. Once cooked, tip all three ingredients into the pastry shell.
– Place the eggs, crème fraiche, chives and half of the grated cheese into a bowl and season. Pour the contents over the ingredients in the pastry case and scatter the remaining cheese over the top.
– Cook in the oven for 30 minutes. The top should be golden brown with a slight wobble in the centre of the tart. Serve warm or cold.
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