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Rainbow Cauliflower Cheesy Tart
Servings: 6 people
Ingredients
For the Crust
  • 150 gr butter (1 stick and 3 Tbsp)
  • 3 gr sea salt (1/2 tsp)
  • 10 gr sugar (2 tsp)
  • 1 medium egg
  • 70 gr. Grated Parmesan cheese (2/3 cup) + 3 Tbsp to grate on top
  • 250 gr all purpose flour (1 2/3 cup)
For the Filling
  • 600 gr potatoes, boiled (5 medium)
  • 1 medium onion, chopped
  • 200 gr provolone cheese, sliced (7 slices)
Topping
  • 4 Tbsp Parmesan cheese, grated
  • 3 Tbsp Olive oil
Instructions
For the Crust
  1. Preheat the oven to 400F/180C.

    In a large bowl mix the room temperature butter with a fork to create a cream. Add the sea salt and a bit of sugar all together with one egg. Mix.

  2. Add the grated parmesan cheese first and the all purpose flour a bit a the time. Mix with a fork first and when the dough will start forming use your clean hands to knead the dough to form an elastic ball. 

  3. Transfer the dough on a round tart pan with removable bottom (9.5 inch diameter) and spread it out with your hands. Remember to remove a small ball from the dough to roll it in cylinders and form the edges of the tart. Set the base aside. If it's warm outside, store it in the refrigerator while you prepare the filling.

For the Filling
  1. Cut the florets from the cauliflower head, try to leave the florets in one piece, like little trees. Steam them for 10 minutes.

  2. Peel the potatoes and boil them in cold water for 20 minutes from when the water starts boiling. Drain them.

  3. In a food processor add the onion chopped in pieces and the boiled potatoes. Blend for few seconds to obtain a smooth cream. 

  4. Spread the potato cream at the bottom of the tart, creating a uniform layer. Add the provolone cheese on top.

  5. Insert the cauliflower florets in the base and create your desired decor playing with the different colors.

  6. Grate some parmesan cheese on top and drizzle some olive oil. Bake in preheated oven to 400F/180C for 40/50 minutes. Let the tart cool down 5 minutes and enjoy!