Savory Cauliflower and Provola Pie

Method

1. 1

   Heat the oven to 190°C / 375°F. Line a 24 cm / 9.5 in tart pan with parchment paper.

2. 2

   Cut the cauliflower into small even florets and rinse well.

3. 3

   Boil salted water, add the cauliflower, and cook for 6–7 minutes until just tender.

4. 4

   Drain very well and let the cauliflower steam-dry for 5 minutes.

5. 5

   Warm olive oil in a pan with the garlic clove for 1 minute.

6. 6

   Add the cauliflower, season with salt and pepper, and sauté for 4–5 minutes.

7. 7

   Remove the garlic and lightly crush part of the cauliflower with a fork.

8. 8

   In a bowl, whisk eggs, cream or milk, Parmesan, nutmeg, and a little pepper.

9. 9

   Dice the provola into small cubes so it melts evenly.

10. 10

    Unroll the puff pastry into the pan and prick the base with a fork.

11. 11

    Sprinkle breadcrumbs over the pastry base to absorb moisture.

12. 12

    Spread the cauliflower evenly inside the pastry shell.

13. 13

    Add the diced provola over and between the cauliflower pieces.

14. 14

    Pour the egg mixture evenly over the filling.

15. 15

    Fold the pastry edges inward, sprinkle with extra Parmesan, and bake for 30–35 minutes until golden and set. Rest 10 minutes before slicing.