Cauliflower Cheese Tart
Everything people love about cauliflower cheese, tender florets in a mustardy cheddar sauce, in a crisp pastry case.
Made with Cheese sauce and Shortcrust pastry. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 20
- LevelEasy
- Costabout £0.69 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Roll out your ready made shortcrust pastry (see the base recipe) and line a 25 cm loose bottomed tart tin. Chill for 20 minutes, then blind bake with paper and beans for 15 minutes. Remove them and bake for 5 minutes more. Lower the oven to 180°C (160°C fan).
20 min - 2
Steam or boil the cauliflower for 4 minutes until just tender. Drain well and dry on kitchen paper.
4 min - 3
Warm your ready made cheese sauce (see the base recipe) until loose, then beat in the eggs and mustard.
- 4
Arrange the cauliflower in the pastry case and pour over the sauce. Mix the cheddar and breadcrumbs and scatter on top.
- 5
Bake for 30 to 35 minutes until golden and set. Rest for 10 minutes, then scatter with chives and slice.
33 min 20 s
Tips
- Dry the cauliflower well after cooking. Wet florets make the sauce watery.
- Cut the florets small so the tart slices cleanly.
- A pinch of cayenne in the sauce adds warmth.
Storing and freezing
Cool within 2 hours and keep in the fridge for up to 3 days. Reheat slices at 160C (fan 140C) for 15 minutes until hot through. Not suitable for freezing.
Questions
Can I use broccoli?
Yes. Use half cauliflower and half broccoli, or all broccoli. Cook for 3 minutes only.
Can I make it ahead?
Yes. Blind bake the case and cook the cauliflower the day before and keep in the fridge, then fill and bake on the day.
Is it gluten free?
Not with standard pastry or breadcrumbs. Use gluten free pastry and breadcrumbs, and check the mustard.
More made with cheese sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.