Morocco Cauliflower Tart

dough

1. Put the flour with the salt and the pimento d’Espelette in a bowl, make a well in the middle, beat the egg into it and distribute the butter in small cubes on the edge and then work it quickly with your hands to a smooth dough , wrap the dough in cling film and let it rest for an hour in the refrigerator.

Cauliflower filling

1. Divide the cauliflower into florets and then cook it in salted water until cooked, then pour over a sieve and drain well. Blanch the snow peas in boiling salted water for about 2 minutes, then quench immediately and drain well and then cut diagonally into fine strips.
2. Put the cauliflower in a tall vessel and puree it with the magic wand, then put the puree in a bowl, stir in the egg yolks and then rub in the garlic and season with Ras-el-Hanout and salt, then the cheese and first Finally fold in the sugar snap peas strips.

Assembly and finish

1. Preheat the oven to 190 degrees. Roll out the dough thinly between two cut freezer bags, peel off the top freezer bag and place the tart pan upside down on it and cut the dough with a seam allowance of 1 cm.
2. Now turn the tart pan with the dough over and pull off the other freezer bag, now the dough slides into the pan as if by itself. Prick the dough several times with a fork. Now distribute the filling on the tart and bake for 40 – 45 minutes.