250g Colcom Streaky Bacon, diced
200g Cauliflower Florets, blanched
150g Blue Cheese, crumbled
1 cup Cream
4 Eggs, beaten
Salt and fresh ground Pepper
For the Shortcrust Pastry
230g Flour, extra for dusting
115g Butter, at room temperature
To make the shortcrust pastry
Cube the butter and sieve the flour. Add the butter to the flour and gently incorporate until mixture resembles fine breadcrumbs. Add 1 Tbls of cold water, more if needed, to make a ‘dough’. Be careful not to add too much water or the pastry will become too sticky. Wrap in cling film and chill for 30 minutes.
Preheat oven to 180°C.
On a floured surface, roll out the pastry to a 5mm thickness and use to line a 25cm greased tart tin. Prick a few times with a fork and bake blind for 15-20 minutes or until golden, remove from oven and set aside.
To assemble the tart
Reduce oven temperature to 160°C.
In a medium pan over medium to high heat cook the diced streaky bacon until crisp.
Dot the blanched cauliflower florets over the baked pastry case and sprinkle with blue cheese and bacon.
Combine the eggs and cream and season. Pour into pastry case and bake for 30-40 minutes until set and fragrant.