Enjoy fresh produce with our Cauliflower and Zucchini Tart. This low-carb vegetarian recipe isn’t short on nutrients, and it’ll keep you full.
- 1/2 cauliflower head cut into florets
- 2 cloves garlic crushed
- 2 tsp. smoked paprika
- 2 sheets short-crust pastry thawed, halved
- 2 c. grated zucchini
- 2 eggs
- 1/2 c. grated smoked cheddar
- 1/4 c. almond meal
- 1/3 c. sliced chargrilled capsicum
- 1 tbsp. chopped almonds
- Mixed salad, mint leaves to serve
Preheat oven to hot, 400 degrees Fahrenheit. Line two large oven trays with baking paper.
On one tray, toss cauliflower, garlic, and paprika. Spray with oil.
Place pastry on remaining tray, crimp edges. Bake cauliflower and pastry together, 10 to 12 minutes.
Meanwhile, in a medium bowl, combine zucchini, eggs, half cheddar, and almond meal. Season. Dollop into pastry cases, scatter remaining cheddar and cooked cauliflower over.
Bake 12 to 15 minutes until golden and egg has set.
Top tarts with capsicum, almonds, and mint leaves. Accompany with mixed salad leaves.
Tip: Be creative and use broccoli and sweet potatoes instead of cauliflower and zucchini.