for 4 person

Pastry dough

200 g	light spelt flour
50 g	black sesame seeds
½ tsp	salt
80 g	butter, chilled
¾ dl	water

Cauliflower

800 g	cauliflower
1 tbsp	olive oil

Filling

150 g	soft goats' cheese (Chavroux)
1 dl	milk
2	eggs
4 sprig	tarragon
¼ tsp	cayenne pepper
¼ tsp	salt

½ tbsp

black sesame seeds

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.

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