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Yellow cauliflower tart, topped with purple and green thinly sliced cauliflower, post-oven.
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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
Cook Time1 hour 23 minutes
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!