Blue Cheese, Gammon & Cauliflower Tart

One of my favorite Chefs - Abigail Donnelly created this gorgeous tart. What I love about it is you may substitute the Kassler chops if you like for bacon and the cauliflower to broccoli and even the cheese for goats cheese. Sometimes I even use philo pastry, just layers buttered in between for a rustic difference.

For the shortcrust pastry
115 g butter, at room temperature
230 g flour, plus extra for dusting
 

For the filling
2 Kassler chops, cubed
200 g cauliflower florets, blanched
150 g creamy blue cheese, crumbled
1 cup sour cream
4 free-range eggs, beaten
sea salt and freshly ground black pepper

To make the shortcrust pastry: 

Preheat the oven to 180°C.

Cube the butter and sieve the flour. Add the former to the latter and, using your fingertips, gently incorporate until the mixture resembles breadcrumbs.

Add 1 T of water, more if needed, to make the dough more elastic – take care, though, not to let the mixture become too sticky.

Wrap in cling film and chill for 30 minutes.

On a floured surface, roll out the dough to a 5 mm thickness and use to line a 25 cm greased tart case. Prick a few times with a fork and bake blind for 15 to 20 minutes, or until golden, then remove from the oven and set aside.

 

To assemble the tart: Reduce the oven to 160°C.

In a pan over a medium to high heat, fry the Kassler-chop cubes until golden and crisp.

Dot the blanched cauliflower florets over the baked pastry and sprinkle with the blue cheese and gammon.

Combine the cream and eggs and season to taste. Pour into the pastry case and bake for 30 to 40 minutes, or until warmed through and fragrant. Serve hot with a lovely fresh garden salad and chilled chardonnay.