Spiced cauliflower tart with thyme and pistachios recipe

Spiced cauliflower tart with thyme and pistachios

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Chantelle Nicholson

Serves 6 as a main, 8 as a starter | prep 20 mins | total time 1 hr 20 mins, plus cooling

A simple meat-free tart that's versatile enough to serve as a starter or main course

Ingredients

2 medium cauliflowers (about 1kg), leaves removed and broken into even-sized florets
50g unsalted butter, melted
1½ tsp ground cumin
1½ tsp ground coriander
¾ tsp ground ginger
2 tbsp thyme leaves, chopped
150ml whole milk
1 x 375g sheet ready-rolled all-butter puff pastry, well chilled
75g pistachios, roughly chopped
1 egg, beaten, to glaze

Get ahead

Prepare to the end of step 3 the day before.

Preheat the oven to 220°C, fan 200°C, gas 7 and line a baking tray with baking paper.
Put the cauliflower florets in a bowl with the butter, spices and half a tablespoon of thyme leaves. Season and toss to coat. Spread in a roasting tin and cook in the oven for 15 minutes. Remove and reduce the heat to 190°C, fan 170°C, gas 5.
Spoon a third of the roasted cauliflower, plus any buttery juices, into a frying pan over a moderate heat. Brown for about 10 minutes, stirring, until the cauliflower is a deep golden colour. Add the milk, simmer for 3 minutes, then blitz in a blender to form a silky purée. Add more salt if needs be. Cool to room temperature.
Unroll the chilled pastry onto the lined baking tray and carefully score a 1cm border around the edge.
Spread the cooled purée inside the border on the pastry. Lay the roasted cauliflower florets on top, then bake for 30 minutes until light golden. Scatter with the remaining thyme leaves and pistachios, brush the pastry border with egg and cook for a further 10 minutes. Slide onto a board, then slice to serve.

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