Name: Cauliflower cheese tart
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 1.00 Litres potatoes grated; 3.00 ml salt; 1.00 eggs whisked; 65.00 ml onion grated; 1.00 garlic cloves, crushed; 250.00 ml onion chopped; 45.00 ml butter; 1.00 cauliflower broken into florets; 5.00 ml fresh thyme chopped; 3.00 ml dried basil; 3.00 ml salt; black pepper freshly ground; 250.00 ml cheddar cheese grated; 2.00 eggs; 65.00 ml milk; paprika

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Ingredients (16)

CRUST

1.00 Litres	potatoes — grated
3.00 ml	salt
1.00	eggs — whisked
65.00 ml	onion — grated

FILLING

1.00	garlic — cloves, crushed
250.00 ml	onion — chopped
45.00 ml	butter
1.00	cauliflower — broken into florets
5.00 ml	fresh thyme — chopped
3.00 ml	dried basil
3.00 ml	salt
	black pepper — freshly ground
250.00 ml	cheddar cheese — grated
2.00	eggs
65.00 ml	milk
	paprika

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Method:

Preheat the oven to 200 ºC (400 ºF). Spray a deep loose-bottomed cake tin with non-stick spray.
Place the grated potato in a colander, sprinkle with salt and leave for 10 minutes. Press out the liquid and add remaining crust ingredients.
Press into the bottom and along the sides of the cake tin. Bake for 30 minutes. Brush the crust lightly with oil and bake until it begins to brown. Remove from the oven and set aside. Reduce the oven heat to 190 ºC (375 ºF).
Fry the garlic and onion in butter. Add the cauliflower and herbs and season. Reduce heat, cover and simmer for 10 minutes. Remove from heat. Place half the cheese in the potato crust and spoon the cauliflower mixture on top. Finish with a layer of cheese.
Place the loose-bottomed cake tin on a baking sheet. Whisk together the eggs and milk and pour over the cauliflower. Sprinkle with paprika and bake for 40-45 minutes or until set.
Serves 4-6.