Cauliflower Cheese and Bacon Tart

Cauliflower Cheese and Bacon Tart

Cauliflower Cheese and Bacon Tart: a crisp pastry tart filled with creamy cauliflower cheese and salty streaky bacon <3

Hello bakers! Not all bakes are sweet but they are all delicious!! I really wanted to create a savoury recipe that was super yummy but also easy to make at home. My other half, also know as my chief taste tester, LOVES cheese and so using cheese in some form was something I really wanted to do. Enter the Cauliflower Cheese and Bacon Tart. Everything you’d expect from a tasty cauliflower cheese in a tart case ready to enjoy for lunch or dinner.

I initially made this recipe without the bacon and it tasted great but I wanted it to taste amazing. Adding in streaky bacon adds some saltiness and another delicious flavour. Plus, cheese and bacon are a match made in foodie heaven! To really make sure the cauliflower cheese tastes super cheesy the recipe asks for mature cheddar cheese and mozzarella. The mature cheese as you’d imagine has a deliciously strong cheese flavour and the mozzarella adds a yummy creaminess to the whole tart!! If you love cauliflower cheese like we do then you will LOVE this recipe!!

Having a slice of tart is a great option for a summer’s lunch or dinner. Served slightly warm with a side salad… perfect!! I love taking a tart slice to a picnic and you will too – a delicious addition to those summer picnics at the park or in the garden.

To make this recipe even easier you can buy your own shortcrust pastry that you can then bake blind before adding the filling. I’ll also include a recipe for shortcrust pastry that you can make at home. I often use a mix of homemade and shop bought depending on how I feel – it is definitely easier to buy but if you have time homemade does taste so nice to have made it fresh.

When you’re prepping the cauliflower before part boiling make sure to chop the florets quite small, roughly about 1 – 2 cm big so they can easily fit in the tart case. Part boiling is important to make sure the cauliflower is cooked when the tart is ready. Frying the bacon before adding to the tart mix ensures that it’s nice and crispy and doesn’t add unnecessary grease to the tart. Streaky bacon tends to release more fat when frying so be sure to dab this off with tissue before adding to the tart mix.

I love this tart and my other was a BIG fan of everything about it!! It’s a creamy and cheesy tart with yummy flavours of cauliflower and bacon, so YUM!! If that wasn’t enough it’s all encased in a crisp shortcrust pastry tart. I’m so pleased with how it turned out and that I’m sharing my first savoury bake in a long time!! I’m excited to think of more savoury recipes that are new and exciting and a little different. I really hope you enjoy it, don’t forget to let me know in the comments what you think!

Ingredients

For the pastry:

  • 225g plain flour
  • 100g unsalted butter, cubed
  • 2 – 3 tbsp cold water

OR

  • 1 pack of ready rolled shortcrust pastry

For the filling:

  • 1 small head of cauliflower, chopped into small florets
  • 25g unsalted butter
  • 2 tbsp plain flour
  • 250ml whole milk
  • 125g extra mature cheddar cheese, grated
  • 1/2 ball of mozzarella, chopped into cubes
  • 4 rashers unsmoked streaky bacon
  • 2 medium eggs, whisked
  • 1 tsp mustard powder
  • salt and pepper to taste

Recipe

  1. To make the pastry; place the flour and cubed butter in a bowl and rub together with your fingertips until the mixture appears like breadcrumbs. Add in the cold water and bring together to form a dough. Gently knead for a couple of minutes until combined and smooth.
  2. Roll out the dough to a 4mm thickness. Line an 8 inch tart tin with the dough. Press the dough down into the edges gently. Chill in the fridge for 30 minutes.
  3. Preheat the oven to 170C fan/190C. Remove the chilled dough case from the fridge. Place a sheet of of baking paper on top of the case and fill with baking beans or rice to weigh the case down so it doesn’t rise when baking. This process is called baking blind. Bake the tart case for 15 minutes. Remove from the oven and take out all the beans or rice and the baking paper. Stab the bottom of the case a few times with a fork. Bake again for 10 minutes. Once baked set aside until the filling is ready.
  4. To make the filling; chop the cauliflower into small florets and boil for 5 minutes. Set aside to cool. Chop the bacon into 1cm cubes and fry until crispy. Set aside to cool.
  5. In a large pan melt the butter. Once melted add the plain flour and whisk quickly to mix and keep whisking for 1 minute until the flour cooks. Gradually add the milk whisking all the time. You should have a smooth mix after all the mix has been added. Add in the mustard powder and whisk again. Add in the grated cheddar cheese and mix until melted. Add in the mozzarella and mix until melted. Take off the heat.
  6. Whisk in the eggs. Stir in the cauliflower and bacon until coated. Pour the mixture into the tart case until full to the top. Bake for 30 – 40 minutes or until golden on top. Allow to cool in the tin. Slice and keep in the fridge.

Happy Baking!

Becky

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