For the pastry

225g plain flour

5g salt

100g butter

approx. 40ml water

For the topping

head of cauliflower – cut into florets

100ml oil

400g crème fraiche

400g strong mature red cheddar

400g finely grated parmesan

4 eggs

1 tbs Dijon

Serve with tomato chutney


1. To make the pastry, rub the butter and flour together, once it starts to resemble damp crumbs, add water, press to form a dough. Wrap in cling film, chill 20 mins

2. Roll out on a lightly floured board. Cut into 4, press into 4 x mini tart cases

3. Bake blind at 180°c for 25 minutes, cool

4. Toss the cauliflower in oil, season and roast at 180° for 25 minutes

5. Beat the crème fraiche, cheeses, egg and mustard

6. Add in the roasted cauliflower and mix together

7. Spoon into the cases, bake at 200°c for approx. 12 minutes until hot and bubbling

8. Serve with tomato chutney

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