A light cauliflower tart with walnut pastry and delicious mature Hegarty cheddar. Perfect as a starter.
Yields 4 Servings
30m
occasions
Lunchdairy ingredients
Butter, Cheese, CreamCauliflower, cheddar & walnut tart
INGREDIENTS
DIRECTIONS
1
For the pastry, tip the flour and ground walnuts into a large bowl and add a pinch of the salt. Crumble the butter into the flour and rub in until the mix resembles breadcrumbs.
2
Add one lightly beaten egg and 1 tsp water. With a knife, cut through the mix to incorporate the egg and water until the mixture comes together. If it looks too dry add a bit more water (but be careful not to add too much).
3
Bring the mix together with your hands until smooth. Wrap in clingfilm and chill for at least 30 mins.
4
Preheat the oven to 160˚C / gas mark 3.
5
Steam the cauliflower until just tender. Set aside.
6
Line four individual tartlet moulds with the pastry. Divide the grated cheese between the tarts (add the cheese according to taste and leave some for the topping). Arrange the florets of cauliflower on top of the cheese.
7
In a small jug, mix together the cream with the second egg and mustard. Add a pinch of salt. Pour over the cauliflower, making sure not to overflow.
8
Sprinkle the remaining cheddar over the tarts and place in the oven. Bake for about 25-30 mins until the cheese has melted and the pastry is cooked through.
9
Sprinkle the chopped roasted walnuts over the top and serve.