Cauliflower and guyere tart
| Recipe By: | Vanessa Marx |
| Serves: | 4 |
Ingredients
- shortcrust pastry baking kit
- 1 cauliflower, cut into chunks
- 3 medium onions, finely sliced
- 600 ml low- fat or soya cream
- 6 extra large free range eggs
- 200 g gruyère, grated
- bunch of flat leafed parsley, finely chopped
- chives, finely chopped
- sea salt and freshly ground black pepper, to taste
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Pre-heat the oven to 160 degrees C.
- Saute the cauliflower in a little butter until slightly browned, season to taste, and remove from the pan.
- Sweat the onions over a low heat in a little butter and oil, season, and cook until the onions are soft and caramelised.
- Combine the onions and cauliflower and allow to cool.
- Lightly beat together the eggs and cream, season, and add a hefty handful of chopped herbs.
- Put the onion and cauliflower mixture into the baked tart base (see cook's note below) and spread out evenly.
- Top with the grated cheese. Pour over the cream mixture to fill the case up to the top.
- Bake for about an hour, or until the tart is cooked through but still wobbly.
- Allow to cool at room temperature.
- Serve with a large salad of seasonal greens, fruits and vegetables.
You could enjoy this recipe too
Buy the ingredients
Add to Cart