Cauliflower and zucchini tart

Light spring dinners don't come much tastier than this. Roasted cauliflower is combined with cheesy grated zucchini and a sprinkle of crushed almonds for an exciting, flavourful family meal.

  • 15 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print


Cauliflower and zucchini tart
  • 1/2 cauliflower, florets
  • 2 clove garlic, crushed
  • 2 teaspoon smoked paprika
  • 2 sheets shortcrust pastry, thawed, halved
  • 2 cup grated zucchini
  • 2 eggs
  • 1/2 cup grated smoked cheddar
  • 1/4 cup almond meal
  • 1/3 cup sliced chargrilled capsicum
  • 1 tablespoon chopped almonds
  • mixed salad, mint leaves, to serve


Cauliflower and zucchini tart
  • 1
    Preheat oven to 200°C. Line two large oven trays with baking paper.
  • 2
    On one tray, toss cauliflower, garlic and paprika. Spray with oil.
  • 3
    Place pastry on remaining tray, crimp edges. Bake cauliflower and pastry together for 10-12 minutes.
  • 4
    Meanwhile, in a medium bowl combine zucchini, eggs, half cheddar and almond meal. Season. Dollop into pastry cases, scatter remaining cheddar and cooked cauliflower over.
  • 5
    Bake for 12-15 minutes until golden and egg has set.
  • 6
    Top tarts with capsicum, almonds and mint leaves. Accompany with mixed salad leaves.


For a more formal tart, use pastry to line 4 x 12cm tart pans.

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