Roasted cauliflower and cheddar cheese tart

Preheat the oven to 180°C, gas mark 4. Grease a 17cm tart tin or springform cake tin that is at least 8cm deep. Place a baking tray in the oven to preheat – this will help crisp the bottom of the tart.

Combine the flour and 240g chilled butter in a large bowl. Rub together with your fingertips until the mixture is flaky with some larger visible pieces of butter. Add the cold water and mix gently until a dough just comes together. Do not overwork. Turn the dough out onto a clean surface and flatten it slightly with the palm of your hand. Wrap in cling film and rest in the fridge for 30 minutes.

To make the cheese sauce, combine 3 eggs, 100g cheese, 125ml of milk and corn flour in a blender and blitz until smooth. Pour the mixture into a saucepan and bring to the boil over a medium heat while whisking. Cook for 2-3 minutes, then pour into a shallow tray, wrap in cling film and refrigerate.

To make the filling, roughly chop the small cauliflower and drizzle with 1 tablespoon of the melted butter. Place in a baking dish and roast at 180°C, gas mark 4, for 20 minutes or until golden brown. Allow to cool slightly, then place in a blender with 3 eggs, 100g grated Cheddar and 125ml cream to form a rough purée. Set aside.

Place the whole medium cauliflower in a microwave-safe bowl with a lid and steam for 15 minutes, or until the florets are just tender. Set aside to cool completely.

Remove the pastry from the fridge, roll the dough out into a rough square, then fold it over in thirds (like a letter). Roll the dough out again into a 3mm thick, 30cm x 30cm square. Using a large bowl or pot lid, cut out a 30cm round pastry disc. Place the pastry disc in the tart tin.

Spoon the cauliflower purée over the top of the pastry and press the whole steamed cauliflower in firmly so the filling squeezes up the sides. Brush the top of the cauliflower with the remaining melted butter. Place the tart tin on the preheated baking tray and bake for 20–25 minutes, or until the pastry is crisp and the cauliflower is deep golden in colour.

To finish the cheese sauce, place the chilled Cheddar mixture in a blender. Warm the remaining 200ml of milk and blend it into the chilled Cheddar custard until smooth.

Remove the tart from the oven and allow it to cool slightly before removing it from the tin.

Scatter over finely grated Cheddar and chopped parsley, and serve with the cheese sauce on the side.