By: Elke O’Mahony, Cork
Takes: 50 mins Serves: 4
- 250g plain flour
- 50g ground walnuts
- 150g butter
- 1 egg (lightly beaten)
- 1 – 3 tsp water
- 300g cauliflower (divided into small florets)
- 100g mature Hegarty cheddar (grated)
- 100ml cream
- 1 egg
- 1-2 tsp Dijon Mustard
- 1 tbsp of roasted walnuts (roughly chopped)
1. For the pastry, tip the flour and ground walnuts into a large bowl and add the salt. Crumble the butter into the flour and rub in until the mix resembles breadcrumbs. Add the 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 water). Bring the mix together with your hands until smooth. Wrap in clingfilm and chill for at least 30 mins.
2. Preheat the oven to 160C / gas mark 3.
3. Steam the cauliflower until just tender. Set aside.
4. Line four individual tartlet forms with the pastry. Divide the grated cheese between the tarts (you might not need as much but I tend to taste the cheese a lot during the preparations, leave some for the topping). Now arrange the florets of cauliflower on top of the cheese.
5. In a small jug, mix together the cream with the egg and mustard. Add a pinch of salt. Pour over the cauliflower, making sure not to overflow.
6. Sprinkle the remaining cheddar over the tarts and place in the oven. Bake for about 250-30 mins until the cheese has melted and the pastry is cooked through.
7. Sprinkle the chopped roasted walnuts over the top and serve as a starter.Previous Recipe Next Recipe