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Cheesy cauliflower and leek tart

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  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • Seafood free

Impress your guests with this elegant cauliflower and leek tart. It’s the perfect recipe to make for vegetarian guests. 

  • Serves8
  • Cook time45 minutes
  • Prep time20 minutes, + cooling time
Cheesy cauliflower and leek tart


  • 50g butter, melted
  • 1 tbs olive oil
  • 1/4 cauliflower, cut into small florets
  • 1 large leek, pale section only, sliced
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tbs coarsely chopped dill
  • 1/4 cup (40g) pine nuts, toasted, chopped
  • 16 sheets filo pastry

Cheese sauce

  • 40g butter
  • 1 1/2 tbs plain flour
  • 1 cup (250ml) milk
  • 1/2 cup (60g) grated tasty cheddar
  • 50g Danish-style fetta, crumbled

Nutritional information

Per serve: Energy: 1318kJ/315 Cals (15%), Protein: 9g (18%), Fat: 21g (30%), Sat Fat: 10g (42%), Sodium: 332mg (17%), Carb: 22g (7%), Sugar: 5g (6%), Dietary Fibre: 3g (10%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  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.

Recipe tip

Serve with dill sprigs, pine nuts, lemon zest and lemon wedges