The rainbow cauliflower cheesy tart is the perfect appetizer or side for a family gathering. It is definitely attractive with impressive vibrant colors, but also great in taste. If you would like to surprise your kids with a savory tart, that’s your recipe!
Rainbow cauliflower are in full bloom at the farmers’ market so I wanted to take advantage of their surprising colors to prepare something different. The base of the tart is made from scratch with a mix of flour, butter and cheese. The kids loved the cheesy crust, it really made the difference.
The creamy spread on top of the base is an easy potato/onion puree with some cheese on top. Creamy, light and simple.
Are you ready to bake?
You can prep the vegetables ahead (or even the day before). Start cutting the florets from the cauliflower head, try to leave the florets in one piece, like little trees. Steam them for 10 minutes. Peel the potatoes and boil them in cold water for 20 minutes from when the water starts boiling. The trick is to insert a fork in the center of the potatoes. If it’s easy to insert, the potatoes are cooked. Once cooked, drain them.
Preheat the oven to 400F/180C. Prepare the base first. In a large bowl mix the room temperature butter with a fork to create a cream. Add the sea salt and a bit of sugar all together with one egg. Mix. Add the grated parmesan cheese first and the all purpose flour a bit a the time. Mix with a fork first and when the dough will start forming use your clean hands to knead the dough to form an elastic ball.
Transfer the dough on a round tart pan with removable bottom (9.5 inch diameter) and spread it out with your hands. Remember to remove a small ball from the dough to roll it in cylinders and form the edges of the tart. Set the base aside. If it’s warm outside, store it in the refrigerator while you prepare the filling.
In a food processor add the onion chopped in pieces and the boiled potatoes. Blend for few seconds to obtain a smooth cream.
Spread the potato cream at the bottom of the tart, creating a uniform layer. Add the provolone cheese on top. Insert the cauliflower florets in the base and create the desired decor playing with the different colors. Grate some parmesan cheese on top and drizzle some olive oil. Bake in preheated oven to 400F/180C for 40/50 minutes. Let the tart cool down 5 minutes and enjoy!
CAN I USE A DIFFERENT VEGETABLE?
If you cannot find rainbow cauliflowers you can use any color you like, the traditional white ones will work. You can also use broccoli. If you can find the Romanesco broccoli it’s even better, their geometric florets will be so beautiful!
HOW TO STORE THE RAINBOW CAULIFLOWER CHEESY TART?
You can store any leftover in an air tight container in the refrigerator for up to one week.
WHICH KIND OF CHEESE CAN I USE?
The cauliflower and potato mix has a very neutral flavor, that means that the cheese will give that extra needed touch. I used Provolone and Parmesan cheese. As substitutes you can use Gouda, Fontina, Cheddar. If you are looking for a stronger flavor you can use some aged Asiago, Sharp Cheddar or Pecorino cheese.
WOULD YOU LIKE TO TRY OTHER TARTS?
- Zucchini Flower Tart
- Zucchini and carrots roses tart
- Tomato Mushroom Quiche with Gluten Free Paleo Crust +12M
- Broccoli Mortadella mini quiches – crustless
- Gluten free ham and arugula quiche
- Quiche from Provence with cherry tomatoes and basil
- Frankenstein spinach and kale pie
DID YOU LIKE THE RAINBOW CAULIFLOWER CHEESY TART?
Leave me a comment or share your tart picture with me in the comments!
- 150 gr butter (1 stick and 3 Tbsp)
- 3 gr sea salt (1/2 tsp)
- 10 gr sugar (2 tsp)
- 1 medium egg
- 70 gr. Grated Parmesan cheese (2/3 cup) + 3 Tbsp to grate on top
- 250 gr all purpose flour (1 2/3 cup)
- 600 gr potatoes, boiled (5 medium)
- 1 medium onion, chopped
- 200 gr provolone cheese, sliced (7 slices)
- 4 Tbsp Parmesan cheese, grated
- 3 Tbsp Olive oil
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Preheat the oven to 400F/180C.
In a large bowl mix the room temperature butter with a fork to create a cream. Add the sea salt and a bit of sugar all together with one egg. Mix.
-
Add the grated parmesan cheese first and the all purpose flour a bit a the time. Mix with a fork first and when the dough will start forming use your clean hands to knead the dough to form an elastic ball.
-
Transfer the dough on a round tart pan with removable bottom (9.5 inch diameter) and spread it out with your hands. Remember to remove a small ball from the dough to roll it in cylinders and form the edges of the tart. Set the base aside. If it's warm outside, store it in the refrigerator while you prepare the filling.
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Cut the florets from the cauliflower head, try to leave the florets in one piece, like little trees. Steam them for 10 minutes.
-
Peel the potatoes and boil them in cold water for 20 minutes from when the water starts boiling. Drain them.
-
In a food processor add the onion chopped in pieces and the boiled potatoes. Blend for few seconds to obtain a smooth cream.
-
Spread the potato cream at the bottom of the tart, creating a uniform layer. Add the provolone cheese on top.
-
Insert the cauliflower florets in the base and create your desired decor playing with the different colors.
-
Grate some parmesan cheese on top and drizzle some olive oil. Bake in preheated oven to 400F/180C for 40/50 minutes. Let the tart cool down 5 minutes and enjoy!
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