1. Preheat the oven to 200°C.

2. Fill a greased mold with the broken pastry. Prick the bottom with the teeth of a fork.

3. In a pot, heat the extra virgin olive oil; add the chicken cut into strips and the lardons to golden lightly. Remove and set aside.

4. Replace with the chopped onion and the diced tomatoes, cook for 5 minutes; season with salt and pepper.

5. Cook the cauliflower bouquets for 5 minutes in boiling salted water; drain.

6. Spread the onions and tomatoes over the pastry. Cover with the cauliflower, chicken, and lardons.

7. Beat the eggs with the milk, cream, salt, pepper, and nutmeg. Pour into the tart and sprinkle with cheddar.

8. Put in the oven and cook for 40 minutes.

9. Remove from the oven and serve hot or cold.