Tomato Pesto Tart with Cauliflower Crust
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
181 kcal
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Course
Main Course
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Cuisine
American
Tomato Pesto Tart with Cauliflower Crust
Description
The Tomato Pesto Tart with Cauliflower Crust begins with cauliflower florets finely processed until crumb-like, then steamed to soften before mixing with shredded mozzarella, a beaten egg, oregano, minced fresh garlic, turmeric, salt, and cayenne pepper. This mixture is shaped into a flat, 9-10 inch circle on a parchment-lined baking sheet and baked to create a firm cauliflower crust with a hint of spice and savory seasoning.
After baking the crust, it is topped with basil pesto, crumbled goat cheese, and thinly sliced ripe tomatoes, finished with fresh basil leaves and optional crushed red pepper flakes for heat. The combination delivers a medley of bright herbal notes, creamy tang from the goat cheese, and juicy tomato sweetness contrasted with the lightly spiced crust.
This tart serves as a flavorful vegetarian appetizer, brunch item, or light meal. Its preparation requires basic kitchen tools including a food processor, microwave, and standard oven equipment. It showcases a vegetable-forward base supporting a classic pesto and tomato topping, bringing fresh and savory flavors together in a visually appealing presentation.
Ingredients
- 12 ounces cauliflower clean florets
- 1 cup mozzarella cheese shredded
- 1 large egg beaten
- 1 teaspoon oregano
- 3/4 teaspoon garlic minced, fresh
- 1/4 teaspoon Turmeric
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1/4 cup basil pesto recipe in notes
- 1/2 cup goat cheese crumbled
- 2 tomatoes ripe
- A few prigs basil fresh
- 1/4 teaspoon crushed red pepper flakes optional, or more to taste
Instructions
- Preheat oven to 425 degrees F and place a rack in the center of the oven. Pulse your cauliflower florets in a food processor until they resemble fine crumbles or couscous (don't over-process to a paste). Alternatively you can hand grate the cauliflower using the fine holes on your grater.Place the processed cauliflower in a microwave-safe bowl and microwave it on high for 7 minutes. No need to add any liquid, the cauliflower will steam itself. While cauliflower is cooking, line a baking sheet with parchment paper or a silpat.
- Take the cauliflower out and stir it repeatedly to release steam and cool it down, until it is lukewarm (not hot) to the touch.To the bowl with the cauliflower, add the mozzarella, egg, oregano, minced fresh garlic, turmeric, salt and cayenne pepper. Stir the mixture with a fork until well blended.
- Place the cauliflower mixture in a pile in the center of the lined baking sheet. Gently press out the mixture to form a 9-10 inch circle of even thickness, making sure to keep the center as thin as the edges. This is the beginning of your cauliflower "crust."
- Use your fingers to gently press against the outer edge of the crust to form a small edge around the circle.
- Lay both hands flat in the center of the circle and GENTLY press to flatten out the middle, ensuring an even thickness throughout the crust.
- Place the crust into the hot oven and let it bake for about 20 minutes, turning the baking sheet around once halfway through baking, till the crust is golden brown.
- While crust is cooking, slice the tomatoes thin and shred or chiffonade the basil.
- Remove the crust from the oven and let it cool for 5-10 minutes. Use a spatula to very gently slide the cooked crust off of the parchment paper directly onto a greased baking sheet. Preheat your oven's broiler. Spread out the pesto onto the center surface of the crust to the outer edges. Sprinkle half of the goat cheese evenly across the top of the pesto. Lay the sliced tomatoes on, then sprinkle the rest of the goat cheese across the top. Sprinkle the surface evenly with crushed red pepper flakes.
- Place the tomato tart into the oven under the broiler. Broil for 3-4 minutes until hot and bubbly, keeping an eye on the crust to make sure it doesn't burn (it will get dark brown but shouldn't blacken).
- Remove the tart from the oven and sprinkle with fresh basil. Serve sliced warm or at room temperature. Keep in mind that the bottom "crust" of this tart will be slightly soft in the center. Slices are best eaten with a fork and knife.
Notes
- You will need a food processor, microwave, baking sheet, and parchment paper or silpat to prepare this tart.
- The included pesto recipe adds fresh basil and herb flavor featured in the topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Calories | 181kcal | 9% |
| Carbohydrates | 6g | 2% |
| Protein | 10g | 20% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 55mg | 18% |
| Sodium | 412mg | 17% |
| Potassium | 292mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 955IU | 19% |
| Vitamin C | 33.2mg | 37% |
| Calcium | 161mg | 16% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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