A fabulous tart that doesn’t involve pastry! Use the drier fleshed, red skinned kumara in the base as other varieties are too moist.
Serves: 4–6
INGREDIENTS
Vegetable base
2 cups chopped cauliflower, about the size of a pea
350 grams kumara, peeled
2 spring onions, finely chopped
1 cup grated mozzarella cheese
¼ cup chopped flat-leaf parsley
2 eggs, beaten
2 cloves crushed garlic
sea salt and freshly ground pepper
Asparagus
olive oil
16 medium asparagus spears, tough ends snapped off
Parmesan
baby salad leaves for garnish
METHOD
Preheat the oven to 170˚C.
Add the cauliflower to a saucepan of boiling salted water and when it returns to the boil, cook for 1 minute. Drain and refresh in cold water then drain well again. Place on kitchen towels and press gently to remove as much moisture as possible.
Grate the kumara on the coarse side of a box grater.
Place all the ingredients in a large bowl and season generously. Toss together until everything is well coated with egg.
Place on a lined baking tray and form into a 30 cm x 25 cm rectangle.
Bake for 20 minutes until firm and golden, turning the tray for even browning.
While the base is cooking, heat a little olive oil in a sauté pan and cook the asparagus for 2 minutes each side until crisp tender. Drain on kitchen towels.
To assemble: Place the asparagus over the base and top with grated Parmesan and salad leaves.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!