Cooking time: 1 hour 5 minutes
ingredients
serves 4 - 6
1 1/4 cups All purpose flour
pinch of salt
1/2 cup shelled walnuts, finely chopped
4 tablespoons butter
1 egg yolk
2 teaspoons cold water
for the filling
1 medium-sized cauliflower, in florets
1/2 pint white sauce
1 medium-sized egg, beaten
3/4 cup thin cream
2 tablespoons soft brown sugar
1/4 cup cider vinegar
2 tablespoons Dijon mustard
2 ounce Mozzarella cheese, sliced
1/4 cup shelled walnuts, chopped
1 tomato, blanched, skinned and chopped
method
1. To make the pastry sift the flour and salt into a mixing bowl and stir in the walnuts.
2. Cut the butter into the mixture and rub in. Blend the egg yolk and water together in a cup and pour into the rubbed-in mixture.
3. Cut the flour into the liquid with a spatula until the mixture forms a dough. Knead briefly until smooth, then wrap and chill in the refrigerator for 30 minutes.
4. Heat the oven to 200°C (400°F) . Roll out the pastry and line a 8 inch tart pan.
5. Bake blind for 20 minutes. Meanwhile simmer the cauliflower florets in salted water for 10 minutes.
6. Make or heat the white sauce and pour it onto the beaten egg in a bowl. Add the cream, sugar, vinegar and mustard and stir.
7. Strain the sauce back into the saucepan and heat through gently: do not boil.
8. Heat the broiler to medium. Remove the pastry case from the oven and transfer to an ovenproof serving plate.
9. Arrange the cauliflower in the flan case and cover with the sauce. Arrange the cheese over the top and grill until the cheese has melted.
10. Sprinkle chopped walnuts and tomato over the flan and grill 2 more minutes.
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