Cauliflower tart: the recipe for a creamy and tasty savory tart – Tale Of Travels

The cauliflower pie it is a tasty and nutritious recipe, ideal for bringing this winter vegetable to the table in a new and delicious guise, managing to convince even the most skeptical diners. It is a scented shell of broken pasta with extra virgin olive oil which contains a creamy filling made with cauliflower, ricotta, grated parmesan and pecorino cheese, eggs, salt and pepper. A very simple and quick preparation: just think that the cauliflower should not be boiled or pan-fried, but mixed raw in a kitchen blender and added to all the other ingredients.

Cooking in the oven will give us a creamy dish with a very grainy surface, excellent to eat as single dish accompanied by a fresh salad or a side dish of sautéed vegetables. You can serve it in slices for one person antipasti original, a Sunday brunch or during a festive buffet: it is excellent both hot and warm, but also cold at room temperature.

We offer you one vegetarian version but, if you wish, you can enrich it with bacon bits, strips of speck or strips of smoked salmon. You can use cow or sheep ricotta, the important thing is that it is very fresh, with only whey and no preservatives; for a more tangy note, you can replace the ricotta with the soft-paste cheese or stracchino.

Find out how to prepare it by following the step-by-step procedure and tips. Also try the savory broccoli and ricotta pie and the broccoli and sausage pie.

How to make cauliflower pie

Start by preparing the shortcrust pastry for the cauliflower pie shell 1.

Pour half the water 2.

Add salt 3.

Pour extra virgin olive oil 4.

Mix with a spoon 5.

Pour the remaining water 6.

Mix roughly with a spoon to combine the ingredients well. seven.

Transfer the dough to the floured work surface 8.

Knead with your hands to make the dough smooth and elastic 9.

form a palla ten. Wrap in cling film and leave to rest for about 20 minutes in a dry place or in the refrigerator.

Meanwhile prepare the filling by removing the outer leaves of the cauliflower 11.

Pluck the florets from the central stalk of the cauliflower 12.

Put the cauliflower in a bowl with cold water and rinse it thoroughly under running water 13.

Drain the cauliflower 14.

Transfer the cauliflower to the bowl of the stand mixer 15.

Blend the cauliflower until it is reduced to fine crumbs 16.

Crack the eggs into a large bowl 17.

Beat the eggs with a hand whisk 18.

Sieve the ricotta 19.

Drop it directly into the bowl with the eggs 20.

Mix the ricotta with the eggs, stirring with a whisk 21.

Mix until you get a creamy mixture 22.

Add cauliflower 23.

Add the grated parmesan 24.

Add the grated pecorino 25.

Flavor with a grind of black pepper 26. Mix well with a spatula to combine all the ingredients.

The cauliflower pie filling is ready 27.

Butter and flour the mold 28.

Roll out the shortcrust pastry 29.

Line the mold with the shortcrust pastry, making it adhere well to the edges and cutting off the excess 30.

Pour the filling 31.

Spread the filling evenly 32.

Cauliflower pie is ready to bake 33. Bake at 180°C for 30-35 minutes: if the surface becomes too dark, cover the cauliflower cake with aluminum foil.

Bake the cauliflower pie 34.

Remove the cauliflower cake from the mold, cut it into wedges and serve it to the table 35.

Tips

If you prefer, you can replace the shortcrust pastry with salty shortbread or puff pastry.

Instead of ricotta you can use it stracchino, or add mozzarella for a gooey topping. You can enrich the preparation with cooked ham, bacon or smoked tofu, cut into cubes.

If you want to make a Light version of this dish, pour the mixture directly into the lightly oiled frying pan and cook in the oven at 180°C for 20 minutes. Alternatively, you can also do this in a saucepan, covering with the lid and cooking for 15 minutes on each side, over medium-low heat.

If you like the unique disheshearty and quick to prepare, try all our savory tart recipes.

storage

Cauliflower pie will keep in the fridge for 2 days, in a special airtight container; it is advisable to heat it for a few minutes in the oven or leave it for a few moments at room temperature before eating it.