Instructions

MAKE THE SHORT CRUST PASTRY:
1. In a large bowl, whisk together flour and salt.
2. Add cold butter and shortening cubes. Using a pastry cutter or fingertips, work the fats into the flour until mixture resembles coarse breadcrumbs with some pea-sized pieces.
3. Gradually sprinkle ice water over the mixture, tossing with a fork until dough just comes together.
4. Gather dough into a ball, divide in half, and flatten each half into a disk.
5. Wrap in plastic wrap and refrigerate for at least 30 minutes.

PREPARE THE ROASTED CAULIFLOWER:
6. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
7. Toss cauliflower florets with olive oil, minced garlic, salt, and pepper.
8. Spread in a single layer on the prepared baking sheet.
9. Roast for 20-25 minutes until tender and golden brown around the edges, stirring once halfway through.
10. Remove from oven and let cool slightly. Reduce oven temperature to 375°F (190°C).

PREPARE THE CHEESE CUSTARD:
11. In a large bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg until well combined.
12. Stir in the grated cheddar and Gruyère cheeses.
13. Add the roasted cauliflower and garlic, folding gently to combine.
14. Stir in fresh chives if using. Set aside.

PREPARE THE PIE CASES:
15. Butter six 4-inch individual tart pans or a 6-cup muffin tin.
16. On a lightly floured surface, roll out one disk of pastry to 1/8-inch thickness.
17. Cut circles about 2 inches larger than your tart pans.
18. Gently press pastry into pans, leaving about 1/2 inch overhang.
19. Prick the bottom of each pastry case with a fork.
20. Line with parchment paper and fill with pie weights or dried beans.
21. Blind bake for 10 minutes, then remove weights and parchment.

ASSEMBLE THE PIES:
22. Divide the cauliflower mixture evenly among the partially baked pastry cases.
23. Roll out the remaining pastry disk and cut circles to fit the tops of the pies.
24. Brush the edges of the bottom pastry with water.
25. Place pastry tops over the filling and press edges together to seal.
26. Trim excess pastry and crimp edges decoratively.
27. Cut small steam vents in the top of each pie.
28. Brush tops with beaten egg wash for golden color.

BAKE THE PIES:
29. Bake for 25-30 minutes until pastry is golden brown and filling is set.
30. Test doneness by inserting a knife into the center - it should come out clean.
31. If pastry browns too quickly, cover loosely with foil.
32. Remove from oven and let cool in pans for 5 minutes before carefully removing.

TO SERVE:
33. Serve warm or at room temperature.
34. These pies are excellent for picnics or lunch boxes as they hold their shape well when cooled.
35. Can be stored covered in the refrigerator for up to 2 days and reheated gently in a low oven.