Cauliflower, Miso & Tahini Tart with Black Sesame Crust

The Holidays, a time of carefree joy. But all too often this is negated by the burden of having to constantly provide food, drinks, and nibbles. For me, there is nothing I enjoy more than pottering away in the kitchen, making enough food to feed ten times the amount of people that are there.

But I understand that everyone is different, for some people the very concept brings fear and dread. So now id the time to get ahead and fill the freezer with easy meals that can be whipped out, defrosted, and served up with all the smugness of the Cheshire Cat.

This tart has it all, Umami, veg and utter indulgence. Most Vegetables will work well in this, so do play around, but there is something utterly moreish about this monochrome beige beauty….



95g Unsalted Butter, cold, cut into small cubes.

160g Plain Flour

1 Egg Yolk

¼ tsp Salt

20g Black Sesame Seeds


300ml Crème Fraiche (not low fat as it will split)

100ml Whole Milk

250g Cauliflower, chopped into small florets

1 tbsp Shiro Miso

2 tbsp Tahini

2 Cloves Garlic, minced

3 Large Eggs

100g Parmesan, finely grated

2 tbsp Sesame Seeds


1. Begin with the pastry. Add the butter and flour to a food processor and pulse until the mixture resembles coarse sand. Alternatively rub between cold fingertips. Stir through the salt.

2. Add the egg yolk and sesame seeds and pulse again until the mixture forms a crumble dough, you may need to add 1tbsp cold water, err on the side of caution.

3. Tip the dough onto your worksurface and knead into a ball for 10 seconds. Flatten into a disc and chill for 30 minutes.

4. Roll into a circle larger than a 20cm deep sided tart tin, it should be the thickness of a pound coin. Without stretching, line the tart tin and cut the overhang from the sides. Cover and chill for at least 2 hours to allow the flour to hydrate.

5. Meanwhile preheat oven 190C. line the pastry with crumpled baking paper and fill with raw rice or baking beans to come up the sides. Bake for 15 minutes, carefully remove the paper and beans, and bake 8 minutes more. The sides should be set and the base golden and sandy to the touch.

6. Lower the oven to 180C. Add the eggs, crème fraiche, milk, miso, tahini, garlic and 50g parmesan to a blender and blend until smooth.

7. Arrange the cauliflower in the base of your baked pastry and pour over the liquid to come as high up the sides as you can. Sprinkle with the remaining parmesan the the sesame seeds.

8. Bake on the middle shelf for 22-25 minutes or until set with just the faintest wobble in the centre.

9. Allow to cool completely then serve. Alternatively, wrap tightly in plastic wrap and freeze for up to 1 month. Defrost at room temperature before serving.