Cauliflower Tart Recipe

Make pastry

In a large bowl, combine the flour and 1/2 tsp salt. Rub in the cold cubed butter with fingertips until mixture resembles coarse crumbs with some pea-sized pieces. Add 3 tbs cold water gradually and bring the dough together quickly; add a little more water if needed until it just holds. Form into a disk, wrap in cling film and chill in the fridge for at least 30 minutes.

Blind-bake base

Preheat oven to 200°C (400°F). Roll out chilled pastry on a lightly floured surface to fit a 9-10 inch (23–25 cm) tart tin. Line the tin, trim edges and chill 10 minutes. Prick base lightly with a fork, line with baking paper and baking beans, and blind-bake for 12 minutes. Remove paper and beans and bake another 6–8 minutes until just golden. Reduce oven to 190°C (375°F).

Prepare cauliflower

Toss cauliflower florets with 2 tbs olive oil, salt and pepper. Spread on a baking tray and roast at 200°C (400°F) for 18–22 minutes until edges are golden and tender. Remove and let cool slightly. Reduce oven to 190°C if needed for tart baking.

Make filling

While cauliflower roasts, heat 1 tbs olive oil in a skillet over medium heat. Sauté the chopped onion 6–8 minutes until soft and translucent. Add minced garlic and cook 30 seconds more. In a bowl whisk together the yogurt, cream, egg, grated cheddar, parmesan, thyme, nutmeg, 1 tsp salt and 1/2 tsp black pepper. Fold in the roasted cauliflower and the softened onion/garlic mixture, tasting to adjust seasoning.

Assemble and bake tart

Spoon the cauliflower filling into the blind-baked tart shell and smooth the surface. Brush exposed pastry rim with beaten egg or olive oil if using. Bake at 190°C (375°F) for 25–30 minutes until filling is set and top is golden. Allow tart to rest 10 minutes before slicing.

Cook potatoes

Bring a pot of salted water to a boil. Par-cook halved baby potatoes for 8–10 minutes until just tender when pierced. Drain well and let steam-dry for 2 minutes. Toss potatoes with 2 tbs vegetable oil, smoked paprika and 3/4 tsp sea salt.

Crisp potatoes

Heat a large frying pan over high heat until hot. Add potatoes cut-side down and sear without moving for 4–6 minutes until deeply golden and crisp. Shake pan occasionally to turn pieces and cook another 4–5 minutes to crisp all sides. Sprinkle with chopped parsley and keep warm in a low oven (100–120°C / 210–250°F) while finishing other components.

Cook broccoli

Blanch Tenderstem broccoli in salted boiling water for 2 minutes, then transfer immediately to an ice bath to keep bright green and stop cooking. Drain well. Toss with 1 tsp olive oil, lemon zest and 1/4 tsp salt. Warm briefly in a hot pan for 1 minute before serving if preferred.

Braised cabbage

Heat 1 tbs olive oil in a saucepan over medium heat. Add sliced red onion and cook 3–4 minutes until soft. Add shredded red cabbage, sliced apple, 2 tbs apple cider vinegar, 1 tbs brown sugar, crushed juniper berries or allspice, 1/2 tsp salt and 1/4 cup water. Stir to combine, cover and simmer gently for 20–25 minutes, stirring occasionally, until tender and slightly jammy. Adjust seasoning; remove lid in last 5 minutes to reduce liquid if needed.

Make cranberry sauce

In a small saucepan, combine the cranberries, 1/2 cup sugar and 1/2 cup orange juice. Bring to a simmer over medium heat and cook 8–10 minutes until berries have burst and sauce has thickened. Taste and adjust sweetness. Remove from heat and cool slightly; if you prefer a smoother sauce, pulse briefly with a blender or leave chunky.

Make gravy

In a separate saucepan, bring 1 cup vegetable stock to a gentle simmer. Stir in 1 tsp soy sauce and season with 1/4 tsp salt and 1/4 tsp black pepper. Mix 1 tsp cornstarch with 1 tbs cold water to form a slurry and whisk into the simmering stock until thickened to a gravy consistency (about 1–2 minutes). Keep warm.

Slice the cauliflower tart into 6 portions. Arrange a slice on each plate and add a portion of crispy potatoes and 4–6 Tenderstem broccolini spears. Spoon braised red cabbage and apple alongside, and a generous dollop of cranberry sauce. Drizzle hot gravy around or over the tart as desired. Scatter microgreens or chopped parsley and brush pastry rim with a little olive oil or melted butter for shine. Serve warm.