METHOD

1. Preheat oven to 180°C (350°F). To make the whole-wheat pastry, place both the flours, the psyllium husk powder, salt and butter in a food processor and process until the mixture resembles coarse breadcrumbs. Add the water, a little at a time, until a soft dough forms. Turn out onto a lightly floured surface and bring together to form a flat disc. Wrap in plastic wrap and refrigerate for 30 minutes.
2. Place the cauliflower and tarragon on a baking tray lined with non-stick baking paper. Drizzle with the oil, sprinkle with salt and pepper and toss to coat. Roast for 20 minutes or until golden. 
3. Roll out the dough between 2 sheets of non-stick baking paper to a 5mm-thick round. Line a 23cm pie tin with the pastry, trimming any excess. Line the pastry case with non-stick baking paper and fill with baking beans or uncooked rice. Bake for 25 minutes, remove the paper and beans and bake for a further 10 minutes or until crisp. Remove from the oven and reduce the temperature to 160°C (320°F). 
4. Place the eggs, milk, parmesan, salt, pepper and half the goat’s curd in a bowl and whisk to combine. Place the roasted cauliflower mixture in the pastry case and pour over the egg mixture. Spoon over the remaining goat’s curd and bake for 30–35 minutes or until just set. Slice and serve warm. Serves 4–6