Purple Sprouting Broccoli & Cauliflower Cheese Tart

A delicious tart has a crispy nutty base and gooey cauliflower cheesy filling — with caramelised onions, cauliflower ‘cheese’ and purple sprouting broccoli. Yum!

I felt inspired to make a tart.

This recipe takes a little more time to make than my usual recipes, but I think there is such pleasure in taking a little more time to cook something more involved when you have the time.

My delicious tart has a crispy base and gooey cheesy filling, sound good?

I used Hazelnut meal to make the tart base extra nutty, savoury and crispy, then I filled it with caramelised onions, gorgeous cauliflower ‘cheese’ and lovely purple sprouting broccoli.

The result – a pretty fine tart!

I hope you like it. Much love, Niki xx

The Recipe

Purple sprouting broccoli & cauliflower cheese tart

Prep time: 20

Cook time: 20

6 servings

No ratings yet

Ingredients

To make the cashew cheese

1 cup cashews soaked for at least 1 hour
¼ cup water
3 tbsp nutritional yeast
2 tbsp lemon juice
2 cloves garlic optional
2 tsp apple cider vinegar
1 tbs. dijon mustard

For the tart base

2 tbsp ground flaxseed
4 tbsp filtered water
1/2 cups hazelnut meal–hazelnuts ground in a mini chopper/blender or grinder
1 cup gluten-free oat flour if you don’t have this, you can make by blitzing oats to a fine crumb
1/2 cup buckwheat flour
3/4 tsp sea salt
1/2 tsp garlic powder
1 1/2 tbsp olive oil
3 tbsp almond milk

For the cheese filling

1/2 small cauliflower broken into florets
3 tbsp cashew cheese
1 tbsp tamari
1 tbsp lemon juice
For the vegetables
1 onion chopped
1 tbsp olive oil
2 handfuls purple sprouting broccoli
1 tsp oil

Instructions

To make the cashew cheese

Add all the ingredients to your food processor, then blitz until smooth and creamy.

To make the cauliflower cheese filling

Add the cauliflower florets to a pan of boiling water and boil the cauliflower for 15 minutes until tender. Drain and set aside.
Transfer the cooked cauliflower, cashew cheese, Tamari and lemon juice to a food processor and blend until smooth and creamy
Cook the onions in a pan with the olive oil on a low to medium heat for 8-10 minutes until soft and caramelising. Set aside.
Char for broccoli in a frying pan with a little oil for 4-5 minutes turning occasionally. Set aside.

To make the tart base

First, make the hazelnut meal by adding the nuts to a mini chopper, coffee grinder or blender and blitzing until you get a fine meal.
Make the flax egg by mixing the ground flax and water in a bowl–set aside to thicken.
Grease a round, loose bottom pie pan with oil.
Add all the dry ingredients to a large bowl and mix to combine. Then add in the oil, almond milk and flax egg. Mix throughly to form a dough.
Transfer the dough to the tart pan and use your fingers to press into the bottom and up the sides. Poke a few holes with a fork across the bottom.
Bake Tart for 10 minutes on Gas Mark 4. Remove from the oven.

To make the tart

Layer a little of the filling mix across the bottom of the pan, then add in the onions. Spread across the bottom. Add the remaining filling mix to cover the onions, then top with the broccoli. Press in a little.
Return to the oven and bake for 20 minutes. Allow to cool before removing the pan.

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I'd love to hear your comments…

Kirsty

2 years ago Reply

Hi, I’m making this for Hogmanay, looks delicious 🤤 can I just check, for the cashew cream is it 1 tablespoon mustard or should that say 1 tsp?
- A
  
  Niki
  
  2 years ago Reply
  
  I used 1 tbsp – bit reduce to 1tsp if you think it will be too strong for you xxx
Cassie Thuvan Tran

7 years ago Reply

Wow, this tart looks absolutely stunning! I love the vibrant colors of the broccoli and how it contrasts so well with the filling. You never fail to cook the most delicious AND most beautiful-looking recipes, Rebel! Would you be able to replace the cashews with tofu (knowing that the texture and filling will change?)
- Niki
  
  7 years ago Reply
  
  Hey Cassie!
  So glad you like it and thank you.
  I think yes re tofu. Likely to be less rich but just as creamy.
  Love, Niki xx