Broccoli Cauliflower Tart

Slice of broccoli cauliflower tart

Broccoli Cauliflower Tart


I should have tried this recipe much sooner, but broccoli and cauliflower were just three weeks ago on sale for a really good price in our little corner of the world. The recipe came from a book called The Vegetarian Bible, a gift from friends, Frank and Emily. Unfortunately, they gave me the book right before I started feeling sick from my pregnancy, and I wasn't interested in cooking for a long while after that. I'm glad I finally got the time, energy, and desire to pull it out.

What I liked about the Tart: I love the way this tart "hides" broccoli and cauliflower because I know some people who aren't fans of cauliflower. We had no problems eating this cauliflower. The filling was egg-free, a big plus when there are people out there who don't want to eat eggs or who are allergic. The filling was really nicely flavored. I also thought the tart presented very well and cooked well in my pie plate. The best part about the tart is the crust. Paul raved about it. It was a basic oil crust with paprika. Truly amazing. I'm perfectly happy using this crust in every savory dish I ever make again.

What I didn't like about the Tart: This recipe dirtied a lot of dishes--bowl for mixing crust, pot for cooking veggies, bowl for mixing filling. (But I can't say it wasn't worth it.) Especially if you already have some of the work done, like the cooked vegetables, this would not fill up the dishwasher as much. The final cooking time seemed significantly off. The filling came out runny for the first serving. We ate on it anyway while the rest of the pie was returned to the oven. I think next time I would cook it on a higher rack in the oven and for a longer time.

But trust me, there will be a next time. In fact, I've already used the crust again. Maybe soon, I can serve it to Frank and Emily! Thank you, guys, for this great book. Can't wait to share some of the recipes with you.

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