- 1 x savoury pastry tart case (see cook's note below)
- 1 large cauliflower, cut into chunks
- 2 medium onions, sliced
- 600 ml cream
- 6 eggs
- 200 G Gruyere cheese, grated
- fresh flat-leaf parsley, chopped
- fresh chives, chopped
- sea salt and freshly ground black pepper, to taste
Pre-heat the oven to 160 degrees C.
Saute the cauliflower in a little butter until slightly browned, season to taste, and remove from the pan.
Sweat the onions over a low heat in a little butter and oil, season, and cook until the onions are soft and caramelised.
Combine the onions and cauliflower and allow to cool.
Lightly beat together the eggs and cream, season, and add a hefty handful of chopped herbs.
Put the onion and cauiflower mixture into the baked tart base (see cook's note below) and spread out evenly.
Top with the grated cheese. Pour over the cream mixture to fill the case up to the top.
Bake for about an hour, or until the tart is cooked through but still wobbly.
Allow to cool at room temperature.
Serve with a large salad of seasonal greens, fruits and vegetables.
Cook's note: use our recipe for perfect shortcrust pastry with this recipe