Cauliflower crust is utterly delicious, it is obviously great for those wanting to cut out gluten but also so tasty that everyone is sure to like it.
- 1 head caulifower, divided into florets
- 750g pumpkin, chopped into 1.5cm chunks
- olive oil
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 onion, finely chopped
- 1 tablespoon roughly chopped sage leaves
- 2 eggs plus 2 egg yolks
- 150 ml sour cream
- 150 ml cream
- 100g feta, crumbled
Preheat the oven to 180 C. Grease 4 individual tart tins with a little olive oil
Place the cauliflower florets into the bowl of a food processor and pulse until a cous cous type texture.
Tip the processed cauliflower into a shallow tray and bake for about 15 minutes, this is just to release excess moisture. Allow to cool.
At the same time as the cauliflower is cooking place the pumpkin in roasting dish, drizzle with a little oil and season with salt and pepper, bake for 25 minutes or until tender. Set aside to cool.
Combine the cauliflower, egg and Parmesan cheese in a bowl, season with salt and pepper and mix well.
Press the mixture into the sides and base of 5 individual tart tins (approx 11cm diameter) and cook for 15 minutes or until just golden.
While the base is cooking gently cook the onion in a little oil in a frying pan just until tender. Mix in the sage and set aside.
Combine the eggs, egg yolks, sour cream and cream in a bowl, whisk to combine.
Arrange the onion in the base of each tart tin and then cover with pumpkin and crumbled feta.
Pour over the egg mixture and add a generous grind of pepper.
Bake for 20-25 minutes until the filling is just set.
Allow to cool for 5 minutes before serving.