...and store cupboard ingredients, plus I had a packet of puff pastry in the fridge reaching it's use by date. So I took inspiration from a good cookbook, combined it with puff pastry and had a Cauliflower, sun-dried tomato, garlic and capers tart on the table in no time. And I have to say that it was quite delicious.
I think you could even prepare the cauliflower topping a day or two in advance, and then when you come home from a long day at work, all you have to do is cover the ready rolled puff pastry, put it in oven and presto, it’ll be ready in about 30 minutes.
Cauliflower, sun-dried tomato, garlic and capers tart
Serves 4 – 6
1 medium cauliflower
Ready rolled puff pastry
4 tablespoons of olive oil
4 pieces of sun-dried tomato in oil, drained of oil and cut into pieces
1 tablespoon of capers, minced
2 – 3 cloves of garlic, sliced
1 generous teaspoon of chilli flakes
Optional: Beaten egg for glazing
Slice cauliflower, then steam until al dente. Cool.
In another large pan, heat oil and add garlic and cook gently for a few minutes without browning, then add sun-dried tomato, capers, chilli flakes and cauliflower. Cook for a few minutes until all the flavours are well combined. Turn off to cool.
Roll out puff pastry, prick the middle so not to rise leaving an inch border. First put the sun-dried tomato on the base. If you decide to leave these on the top there is a danger of them drying up and charring. Then arrange the cauliflower pieces on top of the pastry, double layer if you have to get on all of the cauliflower pieces.
Optional: coat the border with beaten egg. I sometimes do, other times I don’t and let is brown naturally.
Cook according to instructions on puff pastry packet.
When ready, allow to cool and cute into 6 or 4 pieces and Enjoy.
Idea inspired by recipe from Sophie Grigson Country Kitchen