Tomato Pesto Tart with Cauliflower Crust

Tomato Pesto Tart with Cauliflower Crust could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. This side dish has 180 calories, 11g of protein, and 13g of fat per serving. This recipe serves 6 and costs $1.65 per serving. This recipe from Tori Avey has 220 fans. A mixture of goat cheese, tomatoes, cauliflower florets, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 1 hour. With a spoonacular score of 56%, this dish is good. If you like this recipe, take a look at these similar recipes: Tomato tart with cheddar crust, Cauliflower Pizza Crust with Sausage, Spinach, Tomatoes and Pesto, and Zucchini Crust Tomato Basil Tart.

Servings: 6

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Ingredients:

A few sprigs of fresh basil

1/4 cup basil pesto - for a homemade recipe, click here

12 oz. clean cauliflower florets

1/8 tsp cayenne pepper

1 egg, beaten

Food processor, microwave, baking sheet, parchment paper or silpat

3/4 tsp minced fresh garlic

1/2 cup crumbled goat cheese

1 tsp oregano

1/4 tsp salt

1 cup shredded mozzarella cheese

2 ripe tomatoes

1/4 tsp turmeric

Equipment:

food processor

grater

oven

baking paper

baking sheet

microwave

bowl

broiler

spatula

knife

Cooking instruction summary:

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.

 

Step by step:


1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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).

8. Remove the tart from the oven and sprinkle with fresh basil.

9. 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.


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