Method

• 1.
  For the flaky tart pastry, toss flour, butter and 1 tsp salt flakes in a bowl to coat. Roughly cut up butter with a small knife, leaving plenty of big pieces. Combine vinegar and 1/3 cup (80ml) iced water in a jug. Add to flour mixture and, stir to combine. On a clean work surface, gently knead until dough comes together. Enclose in plastic wrap and chill for 3 hours.
• 2.
  Roll out pastry on a lightly floured work surface to 3mm thick and use to line a 24cm x 4cm loose-based tart pan. Trim excess, leaving about 2cm overhanging, and use your thumb and forefinger to create a fluted edge. Freeze for 30 minutes.

• 3.
  Meanwhile, cut half the cauliflower into large florets and place in a glass bowl. Finely chop remaining cauliflower and add to bowl. Cover with plastic wrap and microwave for 4-5 minutes on high to steam. Cool completely. Heat oil in a non-stick pan over medium heat. Add large florets and cook for 2-3 minutes on one side or until golden. Cool completely.
• 4.
  Preheat oven to 200°C. Place tart pan on a baking tray and line with baking paper and baking weights. Bake for 20 minutes or until edges are light golden. Remove paper and weights, then bake for a further 20 minutes or until pastry is golden and dry. Cool.
• 5.
  Reduce oven to 160°C. Whisk eggs, cream, nutmeg, ham, mustard and cheddar together in a bowl and season. Add finely chopped cauliflower. Pour into tart shell and top with pan-fried florets, fried-side up. Bake for 55 minutes or until set with a tiny wobble in the centre. Cool slightly or serve at room temperature.