Leek and Winter Greens Tart with Cauliflower crust
As a new mum I find that I am often on the bottom of my list of priorities; if I don’t make a conscious effort to prepare something ahead of time for myself for lunch, then I will quite happily go ‘without’ and tell myself I’ve earned that second peanut slab after dinner. Something I have just learned after nearly 11 months…in order to look after a small person properly, you have to look after yourself too!
As always I am grateful that my Petite Produce Box comes packed, loaded with care and so much beautiful fresh produce that it would be criminal of me to survive on scraps until dinner.
This week with my Zoes Garden Cauliflower, Zoes Garden Winter Greens and Leeks I’m going to make a tart. Something quick and easy (of course) to make and something I can grab from the fridge when hunger strikes!
Leek and Winter Greens Tart with Cauliflower Crust
For the crust
- 1 Zoes Garden cauliflower, stems removed
- ½ a cup of grated Parmesan cheese
- 1 large egg
- 1 teaspoon of mixed herbs/spices of your choice
- A pinch of salt and freshly ground black pepper
Cut the cauli into pieces and remove as much of the stem as possible. Rinse the florets in a colander.
Pulse the florets in a food processor until they look like 'crumbs'.
Place them in a pot of boiling water and cook for about 5 minutes. When they are cooked, set aside and cool for about 10 minutes. When cool, use a strong kitchen towel to wring out all of the moisture. Pop the ‘dry’ cauliflower back to bowl.
Preheat the oven to 220 degrees. In a small bowl, blend together the Parmesan, egg, and spices. Add to the cooled cauliflower and mix together with your hands.
Transfer the dough to the tin and smooth it out with your hands; spread it evenly to cover the bottom and the sides.
Bake for about 15-20 minutes until the edges are brown. Allow to cool before adding your filling
For the filling
- 200g of Zoes Garden Winter Greens
- 1 large Leek
- 200ml of milk
- 150ml of cream fraiche or whizzed up cottage cheese or cream
- 2 eggs
- 85g of grated parmesan
Beat together the milk, cream and eggs until they are well blended. Stir in the Parmesan and some freshly ground black pepper and then pour into the tart case. Bake for 25 mins until just set.
This will last a good few days in the fridge, but if you have a busy house on the go, it’s perfect to pack up for a school/office lunch.