- 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 blue cheese, crumbled
- 1 cup 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.
Per serving: 3105.5kJ, 21.2 g protein, 52.9 g fat, 50 g carbs
Cook’s note: To bake blind, line the pastry with wax paper, weigh down with dried beans or rice and bake as directed.