CAULIFLOWER CHEESE TART

Preparation Method :

• To make the short crust pastry, sift the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
• Stir in the salt, then add the water and mix to a firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling-film and chill for 45 minutes.
• Preheat the oven to 190°C. Roll out the pastry to ¼ -cm thickness then line two 12cm loose-bottomed tart tins. Line with parchment paper, fill with baking beans, then bake blind for 15 minutes.
• Take out the paper and beans and cook for another 5 minutes. Cook the cauliflower in boiling salted water for about 5-6 minutes until tender. Drain well.
• Put the flour, butter and milk in a pan. Heat, whisking all the time until it comes to a simmer and begins to thicken.
• Cook for 3 minutes then add the cheese and stir until melted. Cool a little then stir in the mustard and egg.
• Add the cauliflower and stir well, then season with salt and pepper.
• Spoon the mix into the tart case, scatter over the grana padano then return to the oven for 30 minutes, or until golden brown. Serve warm.