Cauliflower tart

Cauliflower tart (V)


  • 45m

  • Serves 6 approx.

    Medium

Ingredients

  • For the base

  • 400g cauliflower florets (one medium cauliflower)

  • 150g ground almonds

  • 2 eggs

  • 2 tbsp thyme leaves

  • Salt and pepper

  • For the topping

  • 1 red onion, sliced

  • ½ small butternut squash, peeled, deseeded and thinly sliced

  • A drizzle of olive oil

  • Salt and pepper

  • Tomato purée

  • 100g passata

  • 50g feta cheese

  • Handful of rocket leaves

  • 45m

  • Serves 6 approx.

    Medium

  • Ingredients

    • For the base

    • 400g cauliflower florets (one medium cauliflower)

    • 150g ground almonds

    • 2 eggs

    • 2 tbsp thyme leaves

    • Salt and pepper

    • For the topping

    • 1 red onion, sliced

    • ½ small butternut squash, peeled, deseeded and thinly sliced

    • A drizzle of olive oil

    • Salt and pepper

    • Tomato purée

    • 100g passata

    • 50g feta cheese

    • Handful of rocket leaves

  • Directions

    To make the base

    Preheat the oven to 200C fan/220C/gas 7.

    Blitz the cauliflower florets in a food processor until the mixture resembles couscous. If you don’t have a food processor this can be done on the rough side of a box grater.

    Add the ground almonds, eggs and thyme. Season well and blitz to combine, scraping down the bowl if needed.

    Cut a piece of baking parchment to line a 35x25cm baking tray. Tip the cauliflower mix onto the baking tray and smooth down with the back of a spoon to cover the lined tray. Set to one side.

    For the topping

    Place the sliced red onion and sliced squash onto a baking tray. Drizzle with olive oil and season with salt and pepper.

    Place both baking trays into the preheated oven and bake for 15 minutes. After 15 minutes, remove from the oven.

    Mix the passata and tomato purée in a small bowl. Spread over the cauliflower base, leaving a 1½ cm border.

    Spoon over the roasted red onion and butternut squash in one even layer.

    Crumble over the feta cheese, season well and bake in the preheated oven for a further 10-15 minutes.

    Serving suggestion

    Enjoy warm or cold, garnished with rocket leaves.

    Suitable for vegetarians.