Midwinter Vegan Tart

This River Cottage recipe doesn't need a tart tin or a complicated pastry process. Keep a packet of ready-made filo pastry in the fridge over Christmas and you're only ever one step away from a celebratory midwinter veg tart.
Serves
6-8
Total Time
35 Minutes
Ingredients
For the filling:
300g of small cauliflower florets
20g of pumpkin seeds
2 tbsp of rapeseed oil
60g of kale, shredded
300g of potatoes, such as Maris Pipers, cubed (or cooled cooked leftovers)
Juice of ½ lemon
Sea salt and black pepper
For the cauliflower purée:
250g of cauliflower florets
2 garlic cloves, peeled
1 tbsp of extra virgin rapeseed oil
To assemble:
2 sheets of filo pastry (about 48 x 25cm)
Extra virgin rapeseed oil, to brush
Method
Step 1
Preheat the oven to 200°C/Fan 180°C/Gas 6.
Step 2
To prepare the filling, put the cauliflower florets into a roasting tray and trickle over 1 tbsp of rapeseed oil. Scatter over the pumpkin seeds and stir to give everything a good coating of oil. Roast in the oven for 10 minutes then stir in the kale with another 1 tbsp of oil. Return to the oven for a further 10 minutes until the cauliflower is cooked and the kale is a little crispy.
Step 3
Meanwhile, boil the potatoes until tender, then drain. Remove the roasting tray from the oven when the cauliflower and kale are ready, add the potatoes and set aside. Lower the oven setting to 180°C/Fan 160°C/Gas 4.
Step 4
To make the cauliflower purée, put the cauliflower florets and garlic cloves in a saucepan and pour on enough water to cover. Bring to the boil and simmer for 10–15 minutes until soft. Drain well and put into a blender with the extra virgin rapeseed oil. Blend until smooth.
Step 5
Combine the veg mix and cauliflower purée, add the lemon juice and season with salt and pepper to taste.

Extract taken from Christmas at River Cottage by Lucy Brazier (Bloomsbury, £22) Photography by Charlotte Bland

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