Cauliflower cheese and chorizo tart

Ingredients

• 1 pack ready made shortcrust pastry
• Small bunch chives chopped
• ½ cauliflower broken into small florets
• 225g chorizo, chopped into small chunks
• 1 onion diced
• 3 eggs beaten
• 300ml crème fraiche
• Half a block Barbers Cave aged cheddar, grated

Method

1. Preheat the oven to 170C.
2. On a floured surface unroll the pastry and sprinkle half the chopped chives over half of the pastry. Fold over and roll out to fit your tart dish, approx 23cm wide.
3. Line the dish with the pastry, gently push it into the corners and leave the excess hanging over the edges.
4. Line the pastry with greaseproof paper and weigh it down with dried beans or ceramic beans, cook for 20 mins then remove the beans and greaseproof and cook for a further 10 mins or until the pastry is pale golden.
5. Simmer the cauliflower in a pan of boiling water for 5 mins until it starts to soften then drain and set aside.
6. Frying the chorizo until crisp at the edges, remove with a slotted spoon and set aside. Turn the heat down and gently cook the onion in the same pan for 3-4 mins until soft.
7. Using a knife, trim the excess pastry from the case.
8. Tip the cauliflower, onions and chorizo into the pastry shell so they are fairly evenly distributed.
9. In a bowl combine the eggs, crème fraiche, the remaining chives and half the cheese and season to taste.
10. Pour the egg mixture into the pastry case, making sure that it goes between all of the cauliflower and chorizo, and top with the remaining cheese.
11. Cook in the oven for 30 mins until the top is golden brown and it’s cooked through with just a slight wobble in the centre.
12. Serve warm or cold.