Cauliflowercheesetart
SERVES8 // PREPTIME 20 MINS// COOK1 HR 10 MINS(PLUSCHILLING)
“Nostalgic,richandridiculouslysimple,”saysNikHill.“Lookforfull,tightcauliflower
florets, as the quality of the cauliflower determines the success of this cheesy tart.”
1 mediumcauliflower
(approx1.5kg)
1 smallcauliflower
(approx1kg)
100 gmbutter,melted
3 eggs
300 gmsharpcheddar,grated
150 mlthickenedcream
1 sheetgood-quality
puffpastry
Finelygrated pecorino,
toserve
CHEDDARCUSTARD
400 mlmilk
250 gmsharpcheddar,grated
5 eggs
Sherry vinegar, to season
1 Forthecheddarcustard,
place200mlmilk,cheddarand
eggsina blender,seasonwith
saltandpulseuntilsmooth.
Transfertoa saucepanand
bringtotheboil,whisking
continuously.Themixturewill
scrambleandlooklumpy,but
don’tpanic.Pourmixtureinto
a trayandrefrigerateuntil
completelycold(4hours).
2 Steamwholemedium
caulifloweruntilfloretsarejust
tender(15minutes).Setaside.
3 Preheatovento180°C.
Roughlychopsmallcauliflower,
then place on a baking tray,seasonwithsalt,drizzleover
1 tbspmeltedbutterandroast
untilgoldenbrown(20minutes).
Setasidetocoolslightly,then
transfertoa blenderwitheggs,
cheddarandcream,andpulse
toa coarsepurée.Seasonwell.
4 Placean18cmtartringona
bakingtray,thenlinebaseand
sidewithpuffpastry.Spread
roastedcauliflowermixtureover
baseoftartshell,thenplace
wholesteamedcauliflowerin
centre.Brushliberallywith
remainingmeltedbutter.Roast
untilpastrybaseis crispand
cauliflower is dark goldenontop(20-25minutes).Cool
slightly,thenremovetartring.
5 Warmremainingmilkina
smallsaucepanoverlowheat.
Removecheddarcustardfrom
fridge,transfertoa blenderand
pulseuntilsmooth,gradually
addingwarmmilk.Seasonto
tastewithpepperanda few
dropsofsherryvinegar.
6 Toserve,placetarton
a servingplate,spoonover
custardandtopwithpecorino.
NoteDonotreheatcheddar
custard,asthemixturewillset
andbecomelumpy.It’sbest
made fresh before serving.Longfineelpâtéwithscones&cream
SERVES6 (MAKES 12 SCONES)// PREPTIME 30 MINS// COOK 20 MINS(PLUSINFUSING,RESTING)“Longfineel’shistoryinLondonpieshopsis legendary.It’sgenerallyservedjelliedinaspicandaccompanied
bya pintofcider,”saysHill.“Whilejelliedeelsarenoteveryone’scupofEarlGrey,eelsbenefit greatly from
thebriningandsmokingprocess,whichproducesa rich,fatty‘bacon ofthesea’flavour.”500 ml(2cups)pouringcream
Watercressandlemon
wedges(optional),toserve
LONGFINEELPÂTÉ
500 gmsmokedlongfineel
(seenote)
50 mlextra-virginoliveoil
150 gmcrèmefraîche
50 gmhorseradishrelish
Finelygratedzest and juice
of1 lemon
SCONES
900 gm(6cups)self-raisingflour
75 gm(⅓cup)castersugar
8 gmtablesalt
1 tbspbakingpowder
1 tbspcreamoftartar
225 gmcoldbutter,chopped
520 mlcoldmilk,plus extra
for brushing
1 Forthepâté,skintheeel
bygentlypeelingtheskinaway
fromtheflesh.Reserveskin.
Lightlyscrapeanyexcessjelly
fromthefilletswitha butter
knife.Removethefleshfrom
thebones.Reservebones.
2 Finelychopeelflesh,then
placeina bowl.Usinga fork,
masheelwithoiltoforma
paste.Foldincremefraiche
andhorseradish,andseason
wellwithpepperanda little
salt(theeelwillbesaltyfrom
brining).Addlemonzestand
juice,andstirtocombine.Cover
andrefrigerateuntilrequired.
3 Forthecream,combine
creamandreservedeelskin
and bones in a saucepan overmediumheatandbringtoa
simmer(donotboil).Remove
fromheatandsetasideto
infuse(1 hour).Strainthrough
a fine-meshedsieve,discarding
solids.Refrigerateuntilcold.
4 Meanwhile,forthescones,
preheatovento200°C.Lightly
greasea bakingtray.Combine
flour,sugar,salt,bakingpowder
andcreamoftartarina large
bowlandwhisktocombine.
Addbutterandrubintoflour
mixtureuntilit resemblesfine
breadcrumbs.Makea wellin
thecentreandaddmilk,mixing
witha spatulauntilmixture
formsa dough.
5 Turnoutdoughontoa lightly
floured surface and kneadgently(30seconds).Rollout
until4cmthick,then,using
a floured7cm-roundpastry
cutter,cutoutroundsand
placeonpreparedbaking
tray.Brushwithextramilk,
thensetasideina warm
placetorest(10minutes).
Bakeuntilsconesaregolden
andrisen(10-15minutes).
6 Whiskchilledeelcream
mixturetosoftpeaks.Serve
withwarmscones,pâté,
watercressandlemonwedges.
NoteSmokedlongfineelis
availabletoorderfrom
smoketrapeels.com.auand
selectfishmongers.
Alternatively,substitute
smoked mackerel.➤GOURMET TRAVELLER 71