Cauliflower, Anchovy & Rosemary Tart
Recipe: #31813
April 22, 2019
Categories: Anchovy Cheese, Cauliflower, Game/Sports Day, Oven Bake, more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Ingredients
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 by Step Method
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
No special items needed.