Ingredients
>
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
Steps
1
Preheat the oven to 400°F.
2
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.
3
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.
4
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.
5
Bake tart another 15 min., until pastry is golden brown and filling is set.
