Summer Recipe: Spiced Cauliflower & Quark Tart
Artisan dairy producer Andre Kogut, for the past 12 years, has been making premium organic cheeses at his Blue Bay dairy in Mornington, south of Melbourne. Products include the delicious and versatile European cottage style cheese Quark and (we think) one of the best-fermented foods in the nation: the health-giving fermented milk product Kefir.
Quark is a European naturally fermented cottage cheese that can be used in cheesecakes, baking, dips or simply spread on bread. Blue Bay Quark is an award-winning product made using a family recipe that has been passed down through four generations. Showcasing the versatility of quark, this light and loaded with flavour summer recipe is easy to make; it’s also packed with wholesome goodness.
1½ cups chickpea flour
½ tsp salt flakes
4½ tbsp unsalted butter
3 tbsp cold water
Preheat Oven to 180C
1. In a medium-size bowl add the chickpea flour and salt and stir well.
2. Add the melted butter and water to the bowl and using your fingers work the butter into the flour mixture until a dough is formed.
3. Remove the dough from the bowl and place into a 20cm loose-base, fluted round quiche pan, greased with butter. Using your fingertips evenly press the dough into the bottom and around the sides of the fluted quiche pan. The tart base will be approximately half a centimetre in dough thickness.
4. Using a fork, prick the bottom of tart base 4-5 times evenly across its surface.
5. Bake for ten minutes, remove from the oven and cool on a wire rack, ready for filling.
1 small cauliflower head, cored and broken into small florets
2 tbsp extra virgin olive oil
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp black mustard seeds
1 tsp fenugreek seeds
1 tsp turmeric powder
2 stems of fresh curry leaves picked (approximately 16 leaves in total)
1 small red onion, finely diced
2 cloves garlic, peeled, finely diced
1 tsp freshly grated ginger
300g Blue Bay Quark
1 tomato deseeded, finely diced
8 extra curry leaves to garnish
extra virgin olive oil for drizzling
salt and cracked black pepper
1. In a large heavy-base frying pan, add olive oil, cumin seeds, coriander seeds, black mustard seeds, fenugreek seeds and warm over a low heat until aromatic.
2. Add the diced red onion, garlic and ginger and sauté.
3. Add the cauliflower florets and stir well to coat with spices.
4. Remove one cup of the spiced cauliflower and reserve for later use.
5. Add the turmeric powder and curry leaves and stir well. Cook for 6-8 minutes.
6. Season with salt and pepper and set aside.
7. In a food processor add the reserved 1 cup of spiced cauliflower and 200g of Blue Bay Quark.
8. Blend to a smooth purée consistency and season well.
1. Place the spiced cauliflower quark purée into the prepared tart shell and smooth with a spatula.
2. Scatter the turmeric, curry leaf-spiced cauliflower florets in a circular pattern around the edge, on top of the spiced cauliflower quark purée.
3. With the remaining 100g of quark place 1 teaspoon mounds, following the circular design pattern of the cauliflower florets.
4. Place the tart in the warm oven and bake for 8-10 minutes until the cauliflower florets and quark mounds have a golden crust.
5. Remove from oven and garnish with diced tomatoes, fresh curly leaves and a drizzle of extra virgin olive oil. Serve immediately.