Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pastry dough
Cauliflower
Filling
Utensils
One quiche tin (approx. 28 cm in diameter)
How it's done
Pastry dough
Mix the flour, sesame seeds and salt in a bowl. Cut the butter into pieces, add to the bowl, rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.
Cauliflower
Divide the cauliflower into florets, then cut into slices. Place the cauliflower and oil in a bowl, mix, spread on a baking tray lined with baking paper.
Roast
Approx. 20 mins. in the upper half of an oven preheated to 220 °C, remove.
Shape
Roll the dough into a circle (approx. 30 cm in diameter) between two sheets of baking paper.
Place the dough in the tin along with the bottom sheet of baking paper. Prick the base firmly with a fork. Cover with the cauliflower.
Filling
Place the soft goat's cheese, milk, eggs and tarragon in a measuring cup, puree, season.
Pour the filling over the cauliflower, sprinkle with sesame seeds.
Bake
Approx. 40 mins. on the bottom shelf of an oven preheated to 220 °C.
| Serve with: | Leaf salad |
|---|
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