Cauliflower and Le Gruyère AOP tartlets

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These pretty little tarts taste as good as they look, filled with a cauliflower purée, butter-roasted cauliflower florets and a silky Gruyère cheese sabayon. They also contain cauliflower fungus – a wild mushroom which looks a lot like the brassica – but you could always replace this with more cauliflower if you can't find any.

First published in 2020





  • 250g of plain flour
  • 50g of lard
  • 75g of salted butter
  • 1 tsp icing sugar
  • 1 pinch of salt
  • 1 egg, lightly beaten with 3 tbsp of milk


Le Gruyère AOP Sabayon

To finish


  • Blender
  • iSi whip
  • 7.5cm fluted tart tins 6
  • Baking beans


Begin the pastry 4 hours in advance so it has time to rest. Place the flour, lard, butter, icing sugar and salt into a food processor and pulse until it resembles breadcrumbs
Pour in the egg and milk and pulse again until a dough forms. Tip out onto the surface and bring together into a ball, but don't over work the dough. Wrap in cling film and leave to rest in the fridge for 2 hours
  • 1 egg, lightly beaten with 3 tbsp of milk
Once the pastry has rested, roll it out until 2mm thick and, using a 9-10cm round cutter, cut out 6 circles. Line the tarts then leave in the fridge to rest for a further 2 hours
Preheat an oven to 165°C/gas mark 3. Line the rested pastry cases with greaseproof paper and fill with baking beans or dry rice. Blind-bake for 15 minutes, then remove the paper and baking beans and leave to cool
While the pastry cooks and cools, prepare the filling. Cut 18 small florets from the cauliflower and place in a pan with 100g of the butter. Place a lid on and leave gently steam and caramelise for 30 minutes
Finely dice the rest of the cauliflower and place in a pan with the remaining 100g of butter. Sweat until soft, then add the double cream and bring to the boil
Transfer the cream mixture to a blender and blitz to a smooth purée. Taste and season with salt, then pass through a fine sieve and keep warm
To make the Gruyère sabayon, set up a heatproof bowl over a pan of simmering water. Add the egg yolks and whisk continuously, ensuring they remain at a low temperature and do not scramble
Once thickened and warm, add the cheese bit by bit until emulsified into the yolks. Then add the milk and a pinch of cayenne and salt to taste
Once the sabayon has completely warmed through, transfer to an Isi cream whipper and charge with 2 canisters. Keep the whipper in a bowl of warm water to keep warm
To cook the cauliflower fungus, melt the butter in a frying pan and gently cook the fungus with a pinch of salt
To assemble, spoon the purée into the tartlet cases and arrange the cauliflower florets and mushrooms in a circle around the edge of each tartlet. Finish with the sabayon in the centre and decorate with the cresses and flowers
First published in 2020

There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.

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