What you'll need: 400g pre-made shortcrust pastry 15ml vegetable oil 250g biltong 200g cauliflower, broken into florets 4 eggs 150g crumbled blue cheese 30ml honey 250ml cream Serves: 4 Time: 45 minutes Method First Before you begin making your pie, ensure your oven is preheated to 180C, and your 20cm
What you'll need:
- 400g pre-made shortcrust pastry
- 15ml vegetable oil
- 250g biltong
- 200g cauliflower, broken into florets
- 4 eggs
- 150g crumbled blue cheese
- 30ml honey
- 250ml cream
Time: 45 minutes
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.
This recipe will go brilliantly with the dry and fresh Wellington Wines Chenin Blanc 2017. This pairing is going to work like a dream!
There you have it -- a special recipe for Biltong and Cauliflower Tart!
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