Roasted Cauliflower, Goat’s Cheese & Prosciutto Tart
Roasted Cauliflower, Goat’s Cheese & Prosciutto Tart
These roasted cauliflower and goat’s cheese tarts bring bold textures and fresh flavours together in six elegant serves! Golden spelt puff pastry forms the base for creamy whipped goat’s cheese, caramelised cauliflower, and crisp prosciutto, all topped with a zesty fennel and herb salad. Finished with toasted almonds and a splash of vinaigrette, they’re light, satisfying, and full of contrast, making them perfect for entertaining or a standout lunch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Serves: 6
- Skill Level: easy
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Ingredients
- 1x 375g Carême Spelt Butter Puff Pastry, defrosted
- ½ cauliflower head, cut into 3cm florets
- 2 tbsp olive oil
- Salt & pepper, to taste
- 12 slices prosciutto
- 1 fennel, fronds reserved & bulb finely sliced
- 100g goat’s cheese
- ¼ cup water.
- To Serve
- Fresh mint and coriander leaves
- 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 2 tbsp olive oil and season with salt and pepper, then scatter onto one of the lined trays. Roast for 10 minutes until caramelised, 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. Place 1.5cm high cookie cutters in each corner of the baking tray and rest another tray on top (the second tray semi-suppresses the pastry as it rises to flatten and contain the rise). 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 8-10 minutes, or until crisp, then break into pieces.
- Whisk the goat’s cheese with ¼ cup water until light and smooth. Season to taste and set aside.
- 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.
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