Roast vegetable tart & Parmesan cream recipe | WW TASTE
This savoury tart features a crisp phyllo pastry base filled with roasted cauliflower and broccoli, topped with a rich Parmesan cream sauce, a vegetarian option
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at taste.co.za.
Ingredients
- 500 g cauliflower
- 250 g broccoli
- 400 g mixed marrows, halved
- 1 large yellow pepper, thickly sliced
- olive oil, for drizzling
- Sea salt and freshly ground black pepper, to taste
- 3 phyllo pastry sheets
- 50 g butter, melted
- Basil leaves, to garnish
- For the savoury custard, whisk:
- 3 free-range eggs
- 1 cup cream
- 100 g feta, coarsely crumbled
- 100 g Parmesan, grated
- For the Parmesan cream:
- ½ cup cream
- 50 g Parmesan, grated
- Freshly ground black pepper, to taste
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