Roll out Careme Sour Cream Shortcrust Pastry on a lightly floured benchtop until it is 3mm thick and then use the pastry to line a 23cm x 3.5cm tart tin. Trim edges to just beyond tin edge and freeze for 20 minutes. Heat oven to 200C.

Cut half the cauliflower into slices of large florets. Finely chop the rest of the cauliflower. Place the prepared cauliflower and shredded fennel into a microwave proof bowl and microwave on high for 4 – 5 minutes. Put aside to cool completely. 

Heat oil on a medium heat in a frypan and add large sliced florets. Cook on one side only for 2 – 3 minutes until golden brown. Put aside to cool.

Line the pastry tart with baking paper and fill with baking weights. Uncooked rice can also be used as weight. Bake for 20 minutes. Remove weights and paper and bake for a further 20 minutes until golden. Cool completely.

Reduce oven to 160C. Whisk eggs, cream, mustard, nutmeg and cheese together and season with salt and pepper. Add finely chopped cauliflower and shredded fennel. Pour into cooked tart shell and place large florets of fried cauliflower on top, golden side up. Bake for 50 – 55 minutes until the custard is set and slightly wobbly in the centre. If the tart shell starts to get too coloured, cover loosely with alfoil to prevent burning. Serve at room temperature.