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Cauliflower, potato and caraway homity pie | Matching Food & Wine
A wholesome comforting vegetable tart from the seventies reimagined by author and photographer Mark Diacono. Ideal for a casual weekend lunch with friends.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.matchingfoodandwine.com.
Cooking tools:
- Food processor
- Mortar and pestle
- Tart pan
- Pie weights
- Rolling pin
- Pastry brush
- Oven
- Stove
- Pot
- Saucepan
- Colander
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Fork
- Parchment paper
- Plastic wrap
- Refrigerator
Ingredients
- 250g (9oz) plain (all-purpose) flour, plus extra for dusting
- pinch of salt
- 1 tsp caraway seeds, lightly cracked in a mortar and pestle
- 150g (5oz) butter
- 1 egg, beaten, plus extra for brushing
- 500g (1lb 2oz) new potatoes, peeled and thinly sliced (about 1cm/1⁄2in thick)
- 30g (1oz) butter or extra virgin olive oil
- 1 large onion, thinly sliced
- 1⁄2 smallish cauliflower, thinly sliced
- 150g (5oz) Cheddar, coarsely grated or crumbled small
- 1⁄4 freshly grated whole nutmeg
- small bunch of chives, thinly sliced
- 250ml (9fl oz) double (heavy) cream
- flaky sea salt and freshly ground black pepper
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