Cauliflower and courgette tart with smoked cheddar

This vegetarian tart recipe is simply delicious! Roasted cauliflower and courgette star atop a shortcrust pastry base with a liberal sprinkling of smoked cheddar. Serve for lunch or a light dinner

By Jennene Plummer
  • 15 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print


  • 1/2 cauliflower, cut into florets
  • 2 garlic cloves, crushed
  • 2 teaspoon smoked paprika
  • 2 sheets shortcrust pastry, thawed, halved
  • 2 cup grated courgettes
  • 2 eggs
  • 1/2 cup grated smoked cheddar
  • 1/4 cup almond meal
  • 1/3 cup sliced char-grilled capsicum
  • 1 tablespoon chopped almonds
  • fresh mint leaves, mixed salad to serve


  • 1
    Preheat oven to hot, 200°C. Line 2 large oven trays with baking paper.
  • 2
    On one tray, toss cauliflower, garlic and paprika. Spray with oil.
  • 3
    Place pastry on remaining tray and crimp the edges. Bake cauliflower and pastry together for 10-12 minutes.
  • 4
    In a medium bowl, combine courgette, eggs, half the 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. Serve with mixed salad leaves.


  • For variety, try broccoli and kumara instead of cauliflower and courgette.