Impress your guests with this elegant cauliflower and leek tart. It’s the perfect recipe to make for vegetarian guests.
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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.
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.
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.
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.
Bake for 30 mins or until pastry is golden. Set aside to cool slightly.
Serve with dill sprigs, pine nuts, lemon zest and lemon wedges