Cauliflower Tart Recipe

Baking RecipesSavory Baking RecipesTartsPescatarian-Friendly RecipesVegetarian-Friendly Recipes
Written By Inna .
Cauliflower Tart

Cauliflower Tart with Ricotta Cheese & Fresh Leek.

The most important thing here is that the Tart Dough is a very easy thing to make and you can store it in your Fridge for a while. Which means, every time you decide to bake something, you can always use refrigerated Tart Dough and add any Filling you like! Today, we decided to go with Veggies.

Cauliflower Tart

  1. Use a Food Processor to knead the Dough.

    Combine 100g Flour with cold Unsalted Butter (50g) and mix it for 1-2 minutes. Add 1/4 tsp of Salt and 30g chilled Water. Knead the Dough until combined into one piece. You can also use a Knife instead of a Food Processor. Cut the Butter, mix it with Flour, add Salt, Water and knead the Dough.

  2. Put the Dough in Plastic Wrap and let it chill in a Fridge for 1 hour.

Cauliflower Tart

3. Meanwhile, let’s prepare the Cauliflower Filling.

4. Clean 1/2 Yellow medium Cauliflower and 1/2 Purple medium Cauliflower. Cut them into bite-sized florets. Bring a Water to a boil.

Cauliflower Tart

5. Put the Yellow Cauliflower in boiling Water and blanch for about 4 minutes (medium heat). Remove the Cauliflower with a slotted spoon and let it sit aside.

6. Put the Purple Cauliflower in boiling Water and blanch for about 6 minutes (medium heat). Remove the Cauliflower with a slotted spoon and let it cool down. It is better to blanch different types of Cauliflower separately, as the Purple one will color the others.

7. Let’s make a Ricotta Filling.

In a bowl combine 2 Eggs, 4 tbsp Ricotta Cheese, a pinch of Salt, a pinch of Pepper, and Ground Nutmeg. Mix all together.

Cauliflower Tart

8. It’s time to roll the Tart Base.

9. Preheat the Oven to 350F.

Remove the Tart Dough from the Fridge. Roll it in a shape of a 13 7/8 inch Tart Pan. Use the Flour while rolling if the Dough sticks, or roll between 2 Baking Sheets. Grease the Tart Pan with Butter and Flour. Remove excess flour with a Brush.

10. Transport the Dough over the Pan. Gently push it into the corners with fingers. Trim off the excess Dough by rolling the Pin over the top of the Tart Pan. You shouldn’t get too many scrapes. But if you do, you can use them later for another Tart.

11. Line the Tart with Parchment Paper and add the Pie Weights(you can use beans, rice, etc.). Put in the preheated Oven and bake for 10 minutes.

12. Remove the Weights and the Parchment Paper. Pick the Tart with a fork and bake for 5 more minutes.

13. Remove Tart from the Oven. Let it sit for 2-4 minutes before adding the Filling.

Cauliflower Tart

14. It’s time to assemble the Tart.

Pour in the Ricotta Filling over the Crust. Arrange Cauliflower over evenly. You may need to trim the stems if they are too long. Put the Tart back in the Oven (it is better to place on an additional large Baking Rack, as sometimes the Filling can spillover).

15. Bake for 30-35 minutes until the top becomes brown.

16. Remove the Tart from the oven. Let it cool for about 5-10 minutes.

Now remove it from the Tart Pan and Enjoy!

Here is the Video Recipe:

Ingredients:

Tart Crust:

  • 1/2 cup (100 g) All-Purpose Flour + a few tbsp for flouring

  • 4 tbsp (50 g) Unsalted Butter

  • 1/4 tsp Salt

  • 30 g Water

    Bake for 10 + 5 minutes at 350F (180C)

Tart Filling:

  • 1/2 medium Yellow Cauliflower

  • 1/2 medium Purple Cauliflower

  • 2 Eggs

  • 4 tbsp Ricotta Cheese

  • pinch of Salt

  • pinch of Pepper

  • 1/2 tsp Nutmeg

    Bake for 30-35 minutes at 350F (180C)

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Inna .
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