Gluten-Free Cauliflower Tart with a Garlic & Herb Almond Crust

A lusciously creamy cauliflower puree on a fresh garlic and herb almond-based crust, topped with thinly sliced veggies, making for a very sensationally savory and comforting gluten-free tart situation!

Why this Recipe Works

• Lightly browning the onion and garlic in butter enhances their sweetness and complexity.
• It’s the savory tart answer to all your gluten-free savory tart needs.
• Garlic, thyme, and chili flakes in the almond flour based crust adds all sorts of surprising oomph to a traditional tart crust.
• Roasting the cauliflower caramelizes the exterior bringing out its nuttiness for greater depth of flavor.
• Lemon juice and zest bring a bright vibrancy of flavor so that our tart really pops!
• It’s a tart that can be enjoyed any time of day: brunch, lunch, light dinner or even as a finger food app.
• The veggie topping is completely adaptable to any veggie you have on hand!

The cauliflower puree filling is lusciously creamy, silky smooth and has a satiny texture… yum!

This tart recipe was inspired by Martha Stewart’s Radish Tart and Andrea Bemis’ Cauliflower Tart. Martha inspired Andrea and they both inspired me… thank you ladies!!!

How to Make this Recipe

Please enjoy these step-by-step shots below for easy cooking!

Check out some of the different toppings ideas I’ve played around with: beets, radishes, and more cauliflower!

And I’ve played around with purple, yellow, and white cauliflower for the filling…. which color do ya like best?

Cook’s Tips

Roast that cauliflower at high heat to get the full depth of flavor.

Let that cauliflower cool before pureeing! This prevents a hot messy cauliflower explosion.

The cauliflower can be pureed in a food processor, blender or hand blender.

To make this tart vegan, substitute the butter for olive oil and the cream for veggie stock.

Once cooled, the tart can be in the fridge for up to 3 days, re-heat before serving.

If you enjoyed this savory tart and want more, I have more savory tart options for ya! Please check out my Root Veggie Tarte Tatin and my Roasted Carrot & Ricotta Tart.

Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with #chefdanielagerson. You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!

Let's make waves in the kitchen!

Print Recipe

5 from 1 vote

Cauliflower Tart with a Garlic & Herb Almond Crust

A lusciously creamy cauliflower puree on a fresh garlic and herb almond-based crust, topped with thinly sliced veggies. making for a very sensationally savory and comforting tart situation!

Prep Time25 minutes mins

Cook Time1 hour hr 23 minutes mins

Course: Appetizer, Brunch, Dinner, Lunch

Cuisine: Californian

Servings: 8

Ingredients

Crust

• 2 cups almond flour
• 2 cloves garlic minced
• 1 teaspoon dried thyme
• 1/2 teaspoon kosher salt
• pinch black pepper
• pinch crushed red chili flakes
• 1/3 cup olive oil
• 1 tablespoon ice water

Filling

• 2 head cauliflower
• 4 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 shallots minced
• 2 cloves garlic minced
• 1 teaspoon dried thyme
• 1/2 cup water
• 1 cup heavy cream
• kosher salt to taste
• pepper to taste
• 2 eggs
• 10 ounces radishes (or another veggie of your choice!) scrubbed, trimmed and very thinly sliced 

Instructions

Crust

• Place rack in center of oven and preheat to 400 F. Grease a 9-inch pie plate with olive oil or butter.
• In a large bowl, whisk together the almond flour, garlic, thyme, chili flakes, salt and pepper. Stir in the oil and water and mix until well combined. Press the dough into your greased tart pan… up the sides.
• Bake crust until its lightly golden and firm to the touch, about 18 minutes. Let crust cool and set aside. 

Cauliflower Filling

• Preheat oven to 500 F degrees.
• Toss the cauliflower with 4 tablespoons of olive oil, season to taste with salt and pepper. Spread out in single layer on a baking sheet and roast until cauliflower is nicely charred around the edges, about 20 minutes total, flipping half way through.
• In a pot, melt butter over medium heat. Add the shallot and garlic and cook until softened, about 5 minutes. Add roasted cauliflower, thyme, ½ cup of water and cream. Bring to a simmer then cover and cook 8-10 minutes. Remove from heat , season with salt and pepper and let cool.
• Puree cauliflower mixture in a blender until smooth. Add egg 1 at a time; process until smooth. 
• Transfer cauliflower puree to the crust; smooth top with a spatula. 
• Toss radishes (or other veggie of choice such as beets or more cauliflower) with olive oil, season with salt and pepper. Arrange on top of puree, slightly overlapping in whichever shape you fancy. 
• Bake tart on a baking sheet until radishes are beginning to shrivel and filling is bubbling around edges, about 45 minutes. 
• Let tart cool slightly before serving. Enjoy!