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Cauliflower and Broccoli Tart

Similar to a quiche, this egg-based tart gets its richness from tangy goat cheese and luscious crème fraȋche. If you can’t find crème fraȋche, use full-fat sour cream instead.

Serves 8
Ready in 40 mins
Prep time 20 mins
Cooking time 20 mins
344 calories per serving


> 1/2 head cauliflower
> 1 (10 oz) pkg broccoli florets
> 1 sheet frozen puff pastry, thawed slightly
> flour for dusting
> 1 (4 oz) pkg goat cheese
> 4 large eggs
> 1/2 cup creme fraiche
> 1 1/2 oz slivered almonds


Preheat the oven to 400°F.
Cut the cauliflower into small florets. In a large pot of salted boiling water, cook the cauliflower and broccoli 3–5 min., until crisp-tender, and then drain.
On a lightly floured surface, roll the pastry sheet into a 12x12-inch rectangle, then cut into a rough 12-inch circle. Line a 9-inch tart pan with the pastry round, gently pressing into bottom edge of pan and against the sides without stretching. Press a rolling pin over the top of the pan to trim any excess dough. Prick the bottom all over with a fork.
Arrange cauliflower and broccoli all over dough, distributing evenly. Crumble cheese over vegetables. In a medium bowl, whisk the eggs and crème fraiche with salt (in moderation) and pepper to combine. Pour the egg mixture over vegetables. Bake 20 min. Sprinkle almonds over the top.
Bake tart another 15 min., until pastry is golden brown and filling is set.

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