Blomkool Kaas Tert (Cauliflower Cheese Tart)
Blomkool Kaas Tert
This is the kind of tart that showed up at every Sunday lunch — warm, creamy, and smelling like comfort. Blomkool Kaas Tert was always the "extra dish" your mum made because she knew someone would arrive hungry. Soft cauliflower tucked into a cheesy, savoury custard, baked until golden on top… it's the taste of family tables, enamel dishes, and everyone going back for just a little more.
Ingredients
- Crust:
- 4 cups raw grated potato (about 3–4 medium potatoes)
- 0.5 tsp salt
- 1 egg, beaten
- 0.5 onion, grated
- Filling:
- 1 clove garlic, chopped
- 1 large onion, finely chopped
- 3 tbsp butter
- 1 large cauliflower, cooked and broken into pieces
- 1 tsp fresh thyme
- 0.5 tsp dried basil
- 0.5 tsp salt
- Freshly ground black pepper
- 1.5 cups grated cheese (for base)
- Additional cheese to finish
- 1 egg mixed with a splash of milk (for pouring over)
Method
- Preheat the oven to 200°C.
- To make the crust, place the grated potato in a colander, sprinkle with salt and let stand for 10 minutes. Press out excess liquid.
- Mix in the beaten egg and grated onion, then press the mixture into the base and up the sides of a loose-bottomed tart pan.
- Bake the crust for 30 minutes. Lightly brush with oil and continue baking until browned. Reduce the oven heat to 180°C.
- Meanwhile, sauté the garlic and finely chopped onion in the butter until soft.
- Add the cauliflower pieces, fresh thyme, dried basil, salt and black pepper; simmer for about 10 minutes then remove from heat.
- Sprinkle the grated cheese into the pre-baked crust.
- Spoon the cauliflower mixture over the cheese, finish with more grated cheese.
- Whisk the egg with milk and pour over the filling.
- Bake for about 40 minutes at 180°C until set and golden. Remove from the tart pan and serve warm.