bake
Roasted Cauliflower, Goat’s Cheese and Prosciutto Tart
recipe by
claire wood // carÈme pastry
For this tart, we want all the layers of puff pastry without the height, either bake between two trays or let it rise and then compress down halfway through baking.
These roasted cauliflower and goat’s cheese tarts are a bold mix of texture and flavour: golden spelt puff forms the base for whipped goat’s cheese, caramelised cauliflower, and crisp prosciutto, topped with a fresh fennel and herb salad, toasted almonds, and vinaigrette. Light yet satisfying, they’re ideal for entertaining or an impressive lunch.
Ingredients
- 1x 375g Carême All Butter Spelt Wholemeal Puff Pastry, defrosted
- ½ cauliflower head, cut into 3cm florets
- 2 tbsp olive oil
- Salt and pepper, to taste
- 12 slices prosciutto
- 1 fennel, fronds reserved and bulb finely sliced
- 100g goat’s cheese
- ¼ cup water
- Fresh mint and coriander leaves, to serve
- 3 tbsp sliced almonds, toasted
- 1½ tbsp vinaigrette
Method
- Preheat the oven to 200°C fan-forced. Line two baking trays with baking paper.
- Toss the cauliflower in two tablespoons olive oil and season with salt and pepper, then scatter onto one of the lined trays. Roast for 20 minutes or until golden, then remove from the oven and set aside to cool.
- Unroll the pastry and cut the sheet into six 9x18cm rectangles. Place the rectangles onto the second lined baking tray and sprinkle with salt and pepper. Cover the pastry with a piece of baking paper and place another baking tray on top. Place into the oven to bake for 15 minutes, or until golden and crisp.
- Reduce oven temperature to 170°C and lay the prosciutto on one of the used, lined trays. Place into the oven to bake for eight to 10 minutes, or until crisp, then break into pieces.
- Whisk the goat’s cheese with a quarter of a cup water until light and smooth. Season to taste and set aside.
To serve
- Combine the roasted cauliflower, shaved fennel, fresh herbs, fennel fronds, almond and vinaigrette in a bowl, tossing to combine.
- Spread 2 tbsp of whipped goat’s cheese over each piece of pastry. Top each rectangle with the cauliflower salad and crisp prosciutto and serve.
