Cauliflower, Gorgonzola & Walnut Tart

11 Ingredients

3/4 cup thickened cream
150grams salted butter, chilled, diced
1/3 cup milk
650grams cauliflower florets
100grams gorgonzola, crumbled
1/2 cup parmesan, finely grated
1 1/2 cup wholemeal self-raising flour
1tablespoons olive oil
4 eggs
2 sprig rosemary, leaves finely chopped (save 1 sprig to garnish)
1/3 cup walnuts, roughly chopped

Nutrition per serving

30% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

To make pastry, place flour, parmesan, butter and 1/2 tsp salt into a food processor. Process until mixture resembles breadcrumbs. Add 2 tbs of chilled water and pulse in short bursts until dough clumps together in a ball. Remove, flatten into a disc, wrap in plastic, and chill for 30 minutes.

Step 2 of 5

Roll out pastry on floured baking paper to fit a 24cm round fluted loose-bottomed tart pan. Press into pan, leaving the top edge to overhang. Chill for a further 20 minutes. Preheat oven to 180°C. Trim pastry edge, line with baking paper and fill with dried rice/beans. Bake for 15 minutes, then remove paper and dried rice/beans and bake for a further 15 minutes or until pastry is lightly golden.

Step 3 of 5

Meanwhile, heat oil and butter in frypan over medium-high heat, until foaming. Add cauliflower, cook for 4-5 minutes, tossing regularly, until golden. Season to taste and transfer to a bowl.

Step 4 of 5

Whisk cream, milk, eggs and rosemary together. Season with salt and pepper and set aside.

Step 5 of 5

Place cauliflower into pastry shell, pour over egg mixture and scatter over gorgonzola, walnuts and extra rosemary leaves. Bake for 30-40 minutes or until golden and set.