Preparation time: Approx 25 min.
Duration: A total of 45-50 min.
Oven temperature: 200° C / 390° F
Can not be frozen.
150 g [5,3 oz] butter
salt, pepper, paprika
about. 300 g [10,6 0z] flour (5 dl / 1 pt)
1 head of cauliflower
300-500 g [0,7 – 1,1 lb] minced meat
(beef or half’n’half beef and pork)
2 bunches parsley
Salt and pepper
2 tablespoons butter
1 1/2 tablespoons flour
2 dl [0,4 pt] cream (20%)
50 g [1,75 oz] cream cheese with herbs
 Melt the butter for the dough and cool it slightly. Stir in 1 teaspoon salt, 1 pinch of white pepper and 1 teaspoon paprika. Add the eggs and stir until the mixture foams. Stir in the flour, a little at a time, until the dough is smooth. Leave it wrapped in the refrigerator for 1/2 – 1 hour.
 Meanwhile cut the cauliflower into small florets, rinse them and let them cook for about 5 min. in lightly salted water. Let them drain in a colander and save the broth.
 Mix the minced meat with 1 egg, grated onion, 1 bunch parsley, finely chopped, juice and grated rind of 1/2 lemon and salt and pepper.
 Roll out the dough and place it into greased, round mould, ca. 8,5 in. in diameter, punch the bottom and sides well with a fork. Fold a triple strip of aluminum foil, place it along the dough sides and bake for about 15 min. at 200° C / 390° F.
 Remove the aluminum foil and cool the bottom a little. Spread the minced meat in the tart bottom and add cauliflower florets on top. Melt butter for the sauce, stir in flour and dilute with cauliflower broth, cream and pureed cream cheese to a smooth, not too thin sauce. Season with lemon juice, parsley and salt and pepper when the cheese has melted. Pour the sauce over the filling.
 Bake at the same temperature as before, for another 30-40 min. until it is the filling is done.
Serve with bread and tomato salad.