Cauliflower, Anchovy & Rosemary Tart

8
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (129.4 g)
  • Calories 459.8
  • Total Fat - 32.5 g
  • Saturated Fat - 10.4 g
  • Cholesterol - 69.8 mg
  • Sodium - 157.8 mg
  • Total Carbohydrate - 21.1 g
  • Dietary Fiber - 0.7 g
  • Sugars - 0.3 g
  • Protein - 19.6 g
  • Calcium - 24.4 mg
  • Iron - 2.4 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 200C (400F).

Step 2

Place the pastry on a big oven tray lined with non-stick baking paper and using a small, sharp knife, gently score a 2cm border around the edge of the pastry and prick the centre with a fork.

Step 3

Top the pastry with the taleggio, cauliflower and anchovies and cook for 20 minutes or until the cauliflower is tender.

Step 4

Add the rosemary and cook for a further 5 minutes or until the pastry is golden and cooked on the base.

Step 5

Sprinkle with salt to serve.

Step 6

++ If you can’t get a single sheet of 375 grams puff pastry, place two sheets of puff pastry together, overlapping by 4cm. Using a rolling pin, roll the sheets together to secure, then trim the edge.

Tips & Variations


No special items needed.

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