1/2 cup (125ml) crumbled Stilton or roquefort blue cheese
1/2 cup (125ml) roasted chestnuts, peeled and chopped
Instructions
Crust- Add flours, salt and thyme to bowl of a food processor fitted with blade attachment.
Pulse until well combined. Add butter and pulse until mixture has a sandy texture with some
butter pieces the size of small peas. Add egg yolk and water. Pulse four or five times until
dough forms when a little is pressed together in the palm of your hand. If dough is dry and
does not come together, add extra tbsp of water. Turn dough out onto a clean work surface.
Form into a ball, wrap in plastic wrap and refrigerate for 1 hour. Pre-heat oven to 400F
-200C. Lightly grease a 13.5 X 4.5 inch -34cm X 11cm- rectangular tart pan with a removable
bottom. using large hole on a box grater, grate dough over tart pan. press dough evenly into
tart pan. Prick bottom of dough with a fork and line pastry with a piece of parchment paper.
Weigh down parchment paper with pie weights. Freeze for 10 minutes. Bake for 10 to 12
minutes until edges just begin to turn golden.
Remove parchment and weights and continue to bake for an additional 8 to 10 minutes, until
bottom crust starts to look dry and slightly golden. Cool tart shell completely in tart pan on a
wire rack.
Filling-Pre-heat oven to 350F - 180C. Steam cauliflower until just tender, about 3-5 minutes.
Season with salt and set aside. In a frying pan, heat oil over medium heat. Add onion and
cook, stirring occasionally, until onions are translucent and start to caramelize, about 8
minutes. Add garlic and continue to cook for another 3 minutes. Remove from heat and stir in
cauliflower. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for
one minute. Gradually whisk in milk and cook while whisking, until mixture has thickened and
reaches a simmer. Add 1/4 cup -50ml cheese and whisk until melted. Remove from heat and
stir in cauliflower and onion mixture and 1/4 cup chestnuts. Tip mixture into cool tart shell,
spreading evenly.
Sprinkle remaining 1/4 cup of chestnuts and cheese over-top. Place tart on a rimmed baking
sheet lined with foil and bake until filling is bubbling, about 35 - 40 minutes. Let tart cool in
tart pan on a wire rack for 15 minutes before unmoulding onto a serving platter. Serve warm
Ann was a Home Ec. teacher in her former life and remains a fantastic baker and cook to this
day. This is the kind of recipe that she excels at-finicky but not pretentious, unusual but not
weird, healthy but very flavourful. And always, very attractively presented. Ann is an excellent
pastry maker and was one of the people who tried to ensure my children had home-baked
cookies in their lives. Her preserves are also outstanding-as is the amazing garden she and
Alan tend all summer-defying deer at every turn.
It was very kind of Ann of bring this to special dish to our Christmas 2012 get together-they
had just picked up their daughter Sara at the airport-so this was quite a lot of work on a busy
day. Holly's picture does it justice-and taken just before the word got out about how delicious
it was. Gone.
Serving
Suggestions
Enjoy with the best of friends
Originally Submitted
12/23/2012
0 Out of 5 from
0 reviews
You can add this Chestnut, blue cheese and cauliflower recipe to your own private DesktopCookbook.
