Caulini is a sprouting cauliflower with long, green stems and delicate, white, blossom-like florets. It has a mild flavour, slightly sweeter than cauliflower, and is often easier to handle.
Grab a couple of pork and fennel sausages, remove their casing and tear into small, bite-sized pieces. Pan-fry with a pinch of dried chilli flakes until sausage is golden. Scatter over the cooked tart just before serving.
Flip your large oven tray upside down and place ingredients on top as this makes it easier to assemble, bake and transfer your tart. When done it will easily slide on and off for you.
We used frozen all-butter puff pastry made from spelt flour, scattered with sesame seeds
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