A fabulous tart that doesn’t involve pastry! Use the drier fleshed, red skinned kumara in the base as other varieties are too moist.
Serves: 4–6
INGREDIENTS
Vegetable base
2 cups chopped cauliflower, about the size of a pea
350 grams kumara, peeled
2 spring onions, finely chopped
1 cup grated mozzarella cheese
¼ cup chopped flat-leaf parsley
2 eggs, beaten
2 cloves crushed garlic
sea salt and freshly ground pepper
Asparagus
olive oil
16 medium asparagus spears, tough ends snapped off
Parmesan
baby salad leaves for garnish
METHOD
Preheat the oven to 170˚C.
Add the cauliflower to a saucepan of boiling salted water and when it returns to the boil, cook for 1 minute. Drain and refresh in cold water then drain well again. Place on kitchen towels and press gently to remove as much moisture as possible.
Grate the kumara on the coarse side of a box grater.
Place all the ingredients in a large bowl and season generously. Toss together until everything is well coated with egg.
Place on a lined baking tray and form into a 30 cm x 25 cm rectangle.
Bake for 20 minutes until firm and golden, turning the tray for even browning.
While the base is cooking, heat a little olive oil in a sauté pan and cook the asparagus for 2 minutes each side until crisp tender. Drain on kitchen towels.
To assemble: Place the asparagus over the base and top with grated Parmesan and salad leaves.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.