Romanesco Mozzarella Tart
Author: Jackie Jackson
Recipe type: Vegetarian entree
- 1 medium Romanesco cauliflower
- 1 tablespoon olive oil
- 1 clove garlic, chopped
- 1 pastry case or ready-to-bake pastry
- 1 tablespoon milk
- 3 oz hard cheese, shredded
- 6 slices mozzarella
- A little wholemeal flour
- Black pepper to taste
- Preheat the oven to 425 degrees
- Pour the olive oil into a baking dish and place in the oven.
- Trim the Romanesco and break into florets.
- When the oil is hot, add the chopped garlic, the florets and sprinkle with black pepper.
- Shake the baking tin so the florets are coated. Cook for about twenty minutes.
- Line a quiche plate or tin with the pastry and bake blind for about twenty minutes or until the pastry is golden.
- Remove the florets from the oven and sprinkle a little flour over.
- Stir well without breaking up the florets.
- Add the milk and stir.
- Stir in the shredded hard cheese.
- Remove the cooked pastry case from the oven and spread the cauliflower mix evenly inside.
- Top with the mozzarella and return to the oven until the mozzarella melts.
- Serve with green salad and slices of lemon.
Recipe by JAQUO Lifestyle Magazine at https://jaquo.com/romanesco-mozzarella-tart/
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