Cauliflower, Coconut, and Curry Tart: A Flavorful Fusion
Lacking inspiration? This Cauliflower, Coconut, and Curry Tart is your answer to a unique and balanced dish.
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Preparation 25 min
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Baking 25 min
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Servings For 6 people
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Level Débutant
Ingredients
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Pre-requisite recipe
Preparation steps
- Baking information
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Temperature180°C
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Heat rotary
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Baking time 25 min
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Cauliflower, Coconut, and Curry Tart: A Flavorful Fusion
Lacking inspiration? This Cauliflower, Coconut, and Curry Tart is your answer to a unique and balanced dish.
Ingredients
- Pâte brisée : 1
- Eggs : 3
- Cauliflower : 250 grams
- Coconut milk en lait : 20 centiliters
- Whipping cream 30% : 10 centiliters
- Curry Powder en poudre : 1 teaspoon
- Salt : 1 pinch
Preparation steps
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Start by peeling the cauliflower and cutting it into small florets.
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Heat water in a saucepan with a pinch of coarse salt.
When the water boils, add the cauliflower and cook for 15 min. When the tip of a knife easily penetrates the cabbage, it's cooked.
Drain with a skimmer and set aside. -
Next, prepare the pie filling.
Place the eggs in a bowl. -
Add the coconut milk and crème fraîche.
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Add curry powder and salt.
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Mix briskly with a whisk.
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Arrange the cooked cauliflower on the pre-cooked tart shell.
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Then pour the tart mixture over the cabbage.
Bake at 180 degrees Celsius for 25 minutes. - Temperature: 180°C
- Heat: rotary
- Baking time: 25 min
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For an aperitif dinner, make this recipe in small format.
Follow the same steps.
Simply reduce the cooking time by around 10 minutes.