Cheesy Mustard Cauliflower Filo Tart
with Apple Salad
We spy with our hungry eye a golden crunchy veggie delight. Roasted cauliflower and onion are tossed in a creamy, mustardy sauce and baked in layers of flaky filo with a layer of golden, melty Cheddar on top. Beware, everyone will be demanding more!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 portion
cauliflower
½
Onion
1 sachet
Garlic & Herb Seasoning
1
apple
½ packet
Dijon mustard
1 packet
filo pastry
(Contains Gluten; )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
Mixed Salad Leaves
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
2 tbs
plain flour
(Contains Gluten; )
¾ cup
milk
(Contains Milk; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Chop cauliflower (including stalk!) into small florets. Cut onion into wedges. • Place veggies on a lined oven tray. Sprinkle over garlic & herb seasoning, drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, thinly slice apple into wedges.
• When the veggies have 5 minutes remaining, heat a medium saucepan over medium heat. Add the butter and plain flour and cook, stirring, until a thin paste forms, 1 minute. • Slowly whisk in the milk and cook, stirring, until thickened, 1-2 minutes. • Remove pan from heat, then stir through Dijon mustard (see ingredients). Season with salt and pepper. • Add roasted veggies to the saucepan with the white sauce and stir to combine.
• Evenly stack 5 sheets of filo pastry with a drizzle of olive oil between each layer and place on the lined oven tray. • Top with creamy mustard cauliflower and sprinkle over shredded Cheddar cheese in centre of the pastry, leaving a 4cm boarder around the edge.
• Carefully fold pastry edges over filling, leaving the centre exposed. • Bake galettes until golden, 15-20 minutes. • Meanwhile, in a large bowl, combine apple, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste.
• Slice cheesy mustard cauliflower filo tart. Divide between plates. • Serve with apple salad. Enjoy!