Cauliflower, Anchovy & Rosemary Tart

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.