Biltong and cauliflower tart

By Hope Malau
23 November 2015

A deliciously different dish to add to your recipe book.

Serves 6 Preparation: 5 min Cooking: 40 min

  • 400 g short crust pastry

FILLING

  • 15 ml (1 T) oil
  • 200 g cauliflower
  • 250 g biltong
  • 250 ml (1 c) cream
  • 4 eggs
  • salt and pepper
  • 150 g blue cheese, crumbled
  • 30 ml (2 T) honey

Preheat the oven to 180 °C and grease a 20 cm round baking dish.

1 On a floured surface, roll out the dough and line the baking dish with it. Prick a few times with a fork and blind bake for 10 minutes or until golden.

2 Filling Reduce the heat of the oven to 160 °C. In a pan over medium heat, heat the oil and fry the cauliflower until golden. Arrange the biltong and cauliflower in the pastry case.

3 Mix the cream and eggs and pour over the biltong and cauliflower. Bake for 30 minutes or until set and slightly golden. Sprinkle the crumbled blue cheese over and finish with a drizzle of honey.

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