Biltong and Cauliflower Tart

Before you begin making your pie, ensure your oven is preheated to 180C, and your 20cm baking dish is prepped with lots of butter to stop the pastry from sticking. Once all that’s done, you can roll out your shortcrust pastry, line your baking dish with it, and prick it several times with a fork. Bake ‘blind’ in the oven for 10 minutes.
Reduce the heat of your oven down to about 160C. In a large pan with a little oil, gently fry your cauliflower florets until golden and slightly soft. Remove from the pan, and arrange in the pastry case with the biltong.
Mix together the cream and the eggs (along with plenty of dressing), then pour the whole lot over the cauliflower and biltong. Bake for 30 minutes until golden and set, then sprinkle over the crumbled blue cheese and a good drizzling of honey, and serve with a green salad.

45 mins

4 serving

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