Caulini, Broccolini And Cheese Tart

This lovely tart is packed-full of veg, cheese and more – perfect for a meatless main or star side
By Elle Vernon
Photography Andre Martin • Styling Elle Vernon • Food Prep Bella Martin
Caulini, Broccolini And Cheese Tart

Caulini, Broccolini And Cheese Tart

0 from 0 votes


– 8






  • 375 g 375 frozen all-butter puff pastry, thawed (we used a spelt flour variety)

  • 100 g 100 Greek-style feta, crumbled

  • 1 1 egg, plus extra 1 egg

  • 1 1 bunch caulini, trimmed, halved lengthways

  • 1 1 bunch broccolini, trimmed, halved lengthways

  • ¼ ¼ red onion, thinly sliced

  • 3 Tbsp 3 extra virgin olive oil

  • 2 tsp 2 Dijon mustard

  • 1 clove 1 garlic, minced

  • Sea-salt flakes plus freshly ground pepper, to season

  • Sesame seeds, to garnish

  • Finely grated parmesan plus lemon zest, to serve

  • Mint leaves, to garnish

  • Lemon wedges, to serve


  • Preheat oven to 200°C. Place a large tray, upside down, into the oven to pre-heat.
  • Place rolled-out pastry on a large sheet of baking paper and trim off corners about 4cm from the corner, to create an oval. Refrigerate offcuts. Use a fork to create holes all over the centre of the pastry, leaving a rough 5cm border.
  • Combine feta and egg. Spread thinly over docked area, leaving border empty.
  • Put caulini and broccolini florets in a large bowl. Add onion, oil, mustard, garlic and then season. Toss well and arrange on top of feta mixture. Gently fold pastry edges in towards the centre to partially cover the filling. Brush pastry edge with extra egg then scatter with sesame seeds.
  • Carefully transfer tart onto preheated oven tray. Bake tart for 15 minutes.
  • Meanwhile, cut reserved pastry into decorative leaf shapes. Arrange on a baking paper-lined oven tray and brush with a little of the extra egg.
  • Once tart has baked for 15 minutes, place pastry leaves in the oven and cook both the tart and the leaves for a further 10 minutes or until the pastry is golden and the vegetables are tender and slightly charred.
  • Transfer tart to a serving board. Finely grate a little parmesan and lemon zest over the top. Garnish with pastry leaves and mint leaves. Serve with lemon wedges.

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Market tips...

Did you know

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.

A thrill for meat lovers

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.

Clever tip

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.

Short cut

We used frozen all-butter puff pastry made from spelt flour, scattered with sesame seeds

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