Savory pastries are one of my favorite treats, so it's no surprise that vegetable tarts and galettes are one of my favorite types of meal. This cauliflower broccoli tart has a simple filling, just piles of vegetables and a shower of cheese. But don't let that simplicity fool you! When baked in a buttery crisp pastry shell it makes the perfect centerpiece for a meal. Serve with a light salad to round out the meal, and a chilly glass of white wine for the perfect summery home bistro experience! (PS, I also think it makes a fantastic lunch the next day--no more sad desk lunches!)
This post may contain affiliate links. There is no cost to you, but if you buy something from these links I may earn a small commission, which helps keep my stove hot and small pantry stocked–thank you!
I've been making this tart for years, ever since I came across the recipe in the Nordic Bakery Cookbook by Miisa Mink. It's a cookbook by the owner of a bakery in London, and it's one of my go-to books for inspiration. It's full of easy recipes that are cozy and approachable, which exactly fits my mood when I want to bake something. Unsurprisingly, it's become one of my most-loved cookbooks.
Sadly, it looks like the bakery itself has closed. But, if you're interested in the book, you can still find it online in some places. I highly recommend it, both for new recipes and spins on familiar recipes.
Buy the Nordic Bakery cookbook here!
If you're familiar the the cozy comfort of savory tarts like broccoli cheddar quiche, then I'm sure you can imagine how tasty this cauliflower, blue cheese, cheddar, broccoli situation is. The textures and flavors are just so simple and satisfying!
Core Ingredients
The only trick to this broccoli tart (and other tarts like it) is to pre-cook the vegetables. Veggies have such a high water content that it's important not to toss them into your pastry shell raw. As they cook they'll start to leach out their liquid and make your crust steamy and soggy.
Pastry Crust
You can use any crust here. I usually default to my beginner-friendly and super-reliable buttery pastry crust, but a store-bought pie crust or even puff pastry would work just fine. Store-bought is especially great to cut down on prep time, making this broccoli cheese tart a great addition to your rotation of weeknight dinner recipes.
Broccoli and Cauliflower
The combination of broccoli and cauliflower is both tasty and visually striking. Bright broccoli green pops next to the creamy white cauliflower. So pretty! Their flavors are similar enough to be totally harmonious, yet different enough to create variation from bite to bite.
Tomatoes
The natural acidity of tomatoes is such a good addition here. It balances the toothsome richness of the broccoli and cauliflower, as well as the tasty fattiness of the pastry and cheese.
Cheddar Cheese and Blue Cheese
One cheese adds a bit of funky pizazz, the other adds the Melty Factor. I admit I was hesitant about the assertive flavor of the blue cheese the first time I made this (way back in 2014!), but it definitely doesn't overpower the other ingredients. However, if you (or your audience) are firmly against blue cheese, substitute crumbled feta. I've done that with excellent results!
Tip: Avoid aged cheddars if you want the best melty experience. The more aged a cheese is the less moisture it has, which affects its meltability.
Basic Method
Par-cook your vegetables
Boil your broccoli and cauliflower in salted water until tender. Saute the onion in a splash of oil. Let everything cool completely before adding to your tart shell.
Roll and chill your pie crust
Roll your crust out to be slightly bigger than 10 inches--I usually aim for 12 inches. The extra two inches will ensure that your crust comes all the way up the sides of your tart tin. If you're working in a hot kitchen, don't hesitate to chill your dough as soon as it starts to feel warm and/or sticky. Cold butter is the key to flaky crusts! Once rolled, transfer the pan to the fridge until ready to fill and bake. If it's going to be longer than a few hours, wrap well in plastic to prevent it from drying out.
Bake until golden brown
Bake your filled tart until the crust is golden brown and the cheese has begun to turn bubbly brown in spots. If your crust is done but the top looks a bit insipid, switch on the broiler for a few minutes to give it a bit of a browning boost.
Expert Tips and Tricks
Ingredient Swaps
- Cheddar Cheese: Any relatively mellow melting cheese would work instead of cheddar. Gruyere, Comte, jack, etc are good choices.
- Blue Cheese: Crumbled feta is the best and easiest substitute, but a crumbled fresh goat cheese would also be terrific.
- Vegetables: If swapping out cauliflower and/or broccoli, choose firmer vegetables rather than soft or leafy vegetables. And, don't forget to pre-cook them to help get rid of some of their natural water content. Boiled or steamed root vegetables, sauteed mushrooms, or steamed asparagus are all good examples of veggies that would work well in this recipe.
What to Avoid
- Warm pastry: If you let the crust get too warm, all the butter will melt into the flour. You want to maintain the little pockets of butter so that they turn into steam when they hit the heat of the oven. This steam and the butterfat puff and cook the dough, creating the tasty flaky texture we're after. When in doubt, pop your crust into the fridge to chill back down!
- Raw vegetables: Cooking vegetables lets some of their water escape. The last thing you want is for that water to soak into your crust, creating a steamy, soggy mess! Par-cooking the vegetables is one way to help prevent this. A quick blanch or saute lets some of the moisture escape before baking.
FAQs
I always recommend a simple green salad with savory tarts, and this cauliflower broccoli tart is no different. The acidity of a tangy vinaigrette on a side salad creates a great contrast with the savory filling and buttery crust. You can whisk up a simple homemade dressing in no time, or just grab your favorite bottled vinaigrette!
Yes. Use a vegan butter in your pastry, or use your favorite store-bought vegan crust. Instead of dairy cheese, use your favorite shredded vegan cheese. I've never experimented with the new "fancy" vegan cheeses appearing in store, so I can't vouch for any vegan blue cheese or feta replacements. But pre-shredded vegan cheese has gotten surprisingly good for melting and will work well here!
You can make pretty much everything a day or two in advance and then assemble when ready to bake. If making the crust from scratch, it can be made, chilled, and rolled out a day or two in advance. Make sure to wrap it very well before refrigerating so that it doesn't dry out. The broccoli and cauliflower can be pre-cooked ahead of time, as can the onion. I don't recommend pre-cutting the tomatoes. They will become mushy.
Looking for more savory baking recipes like this cheesy broccoli tart?
Cheesy Summer Squash Galette with Tomato Vinaigrette
(Truly) Perfect Buttermilk Biscuits
Essential Recipe: Easy Buttery Pastry Dough
Gruyere and Herb Pasta Frittata
Recipe: Cheesy Cauliflower and Broccoli Tart with Tomatoes
Ingredients
- 1 unbaked pastry crust for a 10-inch tart, homemade or store-bought, Recommended: Easy buttery pastry dough
- 3 cups (150g) broccoli florets, cut into small bite-sized pieces
- 3 cups (175g) cauliflower florets, cut into small bite-sized pieces
- Neutral oil, for sauteing
- 1 medium onion, diced
- 1 cup (100g) cherry or grape tomatoes, halved
- ¾ cup (75g) crumbled blue cheese, OR feta
- 1 cup (60g) coarsely grated cheddar, OR gruyere
- Kosher salt and black pepper
Preparation
- Step 1Preheat your oven to 400℉ with a rack in the lower-middle position. Lightly grease a 9- to 10-inch tart pan.On a lightly floured surface, roll your pastry out to a circle slightly larger than your tart pan, about 12 inches wide and ¼-inch thick. Gently drape the dough over your rolling pin and transfer it to your prepared tart pan. Gently press the dough into the fluted edges of the pan and trim away any excess. Transfer to the fridge.
- Step 2Bring a large pot of salted water to a boil. Boil your broccoli and cauliflower until al dente, about 3 minutes depending on the size of your florets. Drain and spread over a plate or tray to cool.
- Step 3In a small skillet, heat a splash of oil over medium. Add the onion and a pinch of salt. Saute until the onion is soft and beginning to turn golden brown, roughly 5 minutes. Set aside to cool completely.
- Step 4When the vegetables are fully cooled, build your tart. Spread the onions over the base of your chilled tart shell. Top with the broccoli and cauliflower, then nestle in the tomatoes. Evenly sprinkle with the crumbled blue cheese. Nudge the crumbles of blue cheese down into the nooks and crannies of the veggies to make sure it stays put. Sprinkle with the grated cheddar and finish with freshly cracked pepper.
- Step 5Bake for 25 to 30 minutes, or until golden brown. Optional: Broil for a few minutes for extra browning on the top.This tart can be served hot or at room temperature.
This post may contain affiliate links. There is no cost to you, but if you buy something from these links I may earn a small commission, which helps keep my stove hot and small pantry stocked–thank you!
Leave a Reply