Italian Romanesco, Mozzarella & Garlic Tart: Meat free recipe.
Have you come across the wonderful Romanesco cauliflowers? You can make this lovely tart with a regular cauliflower and that’s super-tasty but for something really special, try the Romanesco.
You can make your own pastry – here’s my favourite recipe – or use a ready-to-bake pastry if you’d prefer. This makes a lovely meat-free meal for two people. Serve it with a simple green salad. I’ve also cooked Romanesco this way, without the pastry case, to serve as a rather special side dish.
Romanesco is the most stunning vegetable visually -and tasty. Use it was you would broccoli or cauliflower. It’s good for you too as it contains vitamin C, vitamin K, dietary fiber and carotenoids.
Here’s the recipe:
- 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.
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