Cauliflower & Cheese Tart

Name: Cauliflower & Cheese Tart
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Cuisine: British
Ingredients: 1 medium-sized cauliflower, cut into florets; 1 sheet of pre-made puff pastry, thawed; 1½ cups grated cheddar cheese; 3 large eggs; 1 cup milk; ½ teaspoon dried thyme; ½ teaspoon mustard powder; Salt and pepper to taste; Fresh mint leaves, chopped (about 2 tablespoons); Fresh parsley for garnish

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Indulge in a delicious Cauliflower and Cheese Tart with roasted cauliflower, tangy cheddar, and aromatic fresh mint, encased in a golden puff pastry crust. Delightful and satisfying.

Cauliflower & Cheese Tart

Rated 5.0 stars by 1 users

Servings

4

Prep Time

15 minutes

Cook Time

1 hour

Calories

350

Author

The Cancer Cookery School

Experience the harmonious combination of flavours and textures in this irresistible Cauliflower and Cheese Tart. Imagine tender roasted cauliflower, caramelised to perfection, nestled on a bed of tangy melted cheddar cheese. The delicate notes of fresh mint add a refreshing twist, perfectly complementing the richness of the dish.

Encased in a buttery, flaky puff pastry crust, this tart is a symphony of savoury goodness. With every bite, you'll savour the creamy, cheesy filling infused with hints of thyme and mustard. The golden crust adds a satisfying crunch, providing a delightful contrast to the melt-in-your-mouth cauliflower.

Whether served as a main course or a delectable side dish, this tart is sure to impress. With its inviting aroma and beautiful presentation, it's a feast for the senses. Gather around and enjoy this comforting yet elegant creation, destined to become a favourite in your culinary repertoire.

Ingredients

1 medium-sized cauliflower, cut into florets
1 sheet of pre-made puff pastry, thawed
1½ cups grated cheddar cheese
3 large eggs
1 cup milk
½ teaspoon dried thyme
½ teaspoon mustard powder
Salt and pepper to taste
Fresh mint leaves, chopped (about 2 tablespoons)
Fresh parsley for garnish

Directions

Preheat your oven to 200°C (400°F). Grease a 23cm (9 inch) oven-proof pie dish.
Bring a large pot of salted water to a boil. Add the cauliflower florets and parboil for 5-7 minutes until they are slightly tender. Drain the cauliflower and pat dry. Place the parboiled cauliflower florets on a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly. Roast the cauliflower in the preheated oven for 15-20 minutes, or until golden brown.
Roll out the puff pastry sheet on a lightly floured surface to fit your pie dish. Transfer the rolled-out pastry to the pie dish, gently pressing it into the bottom and sides. Sprinkle half of the grated cheddar cheese evenly over the pastry.
Once the roasted cauliflower is done, remove it from the oven and let it cool slightly. Arrange the roasted cauliflower florets on top of the cheese in the pie dish.
In a separate bowl, beat the eggs, milk, dried thyme, mustard powder, salt, pepper, and chopped fresh mint leaves together until well combined. Pour the mixture over the cauliflower and cheese in the pie dish. Sprinkle the remaining grated cheddar cheese over the top.
Carefully transfer the pie dish to the preheated oven and bake for 35-40 minutes, or until the puff pastry is golden brown and the tart is set in the centre. Once cooked, remove the tart from the oven and let it cool for a few minutes. Garnish with fresh parsley. Slice and serve warm.

Recipe Note

For lack of energy: Substitute the puff pastry for a pre-made savoury pie case. Buy pre-cut cauliflower and pre-grated cheese.

For difficulty chewing & swallowing and dry mouth & throat: Leave out the pie crust. Simply bake like a frittata. This will be easier to chew, have no 'sharp' pieces from the pastry and be more moist in the mouth.