Cauliflower Tart
By Morrisons
Published on 22 June 2021
The cauliflower, butternut squash and red onion contrast well with the rocket and feta. Perfect as a light starter or a main!Time and servings
45 minsTotal time
6Servings
15 minsPrep time
30 minsCooking time
Ingredients
- 2 tbsp of thyme leaves
- 400 g of cauliflower florets
- 2 whole of eggs
- 1 whole of red onion, sliced
- 50 g of feta cheese
- 1 handful of rocket leaves
- 1 tbsp of tomato puree
- 100 g of passata
- 0.5 whole of small butternut squash, peeled, deseeded
- 1 drizzle of olive oil
- 150 g of ground almonds
Method
Step 1
Preheat the oven to 200C fan/220C/gas 7Step 2
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.Step 3
Add the ground almonds, eggs and thyme. Season well and blitz to combine, scraping down the bowl if needed.Step 4
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.Step 5
Place the sliced red onion and sliced squash onto a baking tray. Drizzle with olive oil and season with salt and pepper.Step 6
Place both baking trays into the preheated oven and bake for 15 minutes. After 15 minutes, remove from the oven.Step 7
Mix the passata and tomato purée in a small bowl. Spread over the cauliflower base, leaving a 1½ cm border.Step 8
Spoon over the roasted red onion and butternut squash in one even layer.Step 9
Crumble over the feta cheese, season well and bake in the preheated oven for a further 10-15 minutes.