500 g pack shortcrust pastry
1 small cauliflower, broken into small florets
4 rashers smoked bacon, roughly chopped
1 onion, diced
3 eggs, beaten
500 ml creme fraiche
small bunch chives, chopped
100 g strong cheddar, grated
Preheat to oven to 170C/gas 3. Grease a 23cm loose bottomed flan tin.
On a lightly floured surface, roll the pastry to the thickness of a pound coin and line the flan tin, gently pushing the pastry into the corners and trimming off the excess.
Line the pastry with greaseproof paper and weight it down with ceramic baking beans (I used to use washed 1p’s from my change pot until I got baking beans and they worked fine). Bake for 15 minutes, then remove the beans and greaseproof paper and bake for a further 8 minutes, or until the pastry is pale golden.
Put the cauliflower into a pan of boiling water, then simmer for 5 minutes until it starts to soften, drain and set aside.
In a frying pan, add a splash of oil and fry the bacon until brown. Remove with a slotted spoon and set aside. Turn the heat down and gently cook the onion in the same pan for 3-4 minutes, or until soft. Add the cauliflower to the pan and give everything a good stir. Then put the cauliflower, bacon and onions into the pastry case and spread out evenly.
In a bowl, combine the eggs, crème fraiche, chives and half the cheese and season well with salt and pepper.
Pour the egg mixture into the pastry case and top with the remaining cheese. Cook in the oven for 30 minutes, or until the top is golden brown and the tart cooked through with just a slight wobble in the centre. Serve with salad, or steamed veg of your choice.