cauliflower, white anchovy and rosemary tart
- 1 x 375g sheet frozen puff pastry, thawed
- 125g taleggio, torn
- 650g small cauliflower, trimmed, cut into 1.5cm-wide slices
- 8 white anchovy fillets
- 3 sprigs rosemary
- sea salt flakes
- Preheat oven to 200°C (400°F). Place the pastry on a large oven tray lined with non-stick baking paper. Using a small sharp knife, gently score a 2cm border around the edge of the pastry and prick the centre with a fork.
- Top the pastry with the taleggio, cauliflower and anchovies. Cook for 20 minutes or until the cauliflower is tender. Add the rosemary and cook for a further 5 minutes or until the pastry is golden and cooked on the base. Sprinkle with salt to serve. Serves 8
If you can’t get a single sheet of 375g puff pastry, place two sheets of puff pastry together, overlapping by 4cm. Using a rolling pin, roll the sheets together to secure, then trim the edge.
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