Cheesy cauliflower and leek tart

Method

1. Step 1

   To make cheese sauce, melt butter in a medium saucepan over medium heat. Add flour and cook, stirring, for 1-2 mins or until mixture is grainy. Stir in the milk. Cook, stirring constantly, for 3-5 mins or until sauce thickens. Remove from heat. Add the cheddar and stir until cheese melts. Stir in the fetta. Season. Transfer to a bowl and cover the surface with baking paper. Set aside to cool.

2. Step 2

   Preheat oven to 200°C. Grease a 22cm (base measurement) fluted tart tin with removable base with a little melted butter. Place on a baking tray. Heat oil in a frying pan over medium heat. Cook the cauliflower and leek, stirring, for 5 mins or until cauliflower is just tender. Stir in the paprika, oregano, dill and half the pine nuts. Set aside to cool.

3. Step 3

   Place 1 filo sheet on a clean work surface. Brush with a little melted butter. Top with another filo sheet. Continue layering with more butter and 2 more filo sheets to make a stack. Cut in half lengthways to make 2 strips. Spoon one-quarter of the cheese sauce down the centre of each strip. Sprinkle with one-quarter of the cauliflower mixture.

4. Step 4

   Pinch the short edges of 1 strip and loosely fold to enclose the filling. Starting from 1 short end, arrange in a coil in the centre of the prepared tin. Continue with remaining strip to form a long coil. Repeat, in 3 more batches, with the remaining filo, butter, cheese sauce and cauliflower mixture to make 6 more rolls. Continue arranging strips to form a long coil that covers the base of the tin. Brush with the remaining butter and sprinkle with the remaining pine nuts.

5. Step 5

   Bake for 30 mins or until pastry is golden. Set aside to cool slightly.