Cauliflower Savory Cheese Tart
Instructions
Break the cauliflower into florets and blanch them in lightly salted boiling water.
Trim and discard the ends of the eggplant, and then dice them.
Heat the olive oil in a skillet, and add the garlic, hot pepper, and sage. Cook for a few seconds (don't let the garlic burn), and add the eggplant. Cook for a few minutes more, then add the blanched cauliflower florets. Check seasoning and simmer a few more minutes.
In the meantime preheat your oven to 400 F (200 C).
Take a 10-inch or so (24-26 cm) diameter pie pan and line it with oven parchment. Distribute the vegetable mixture and the diced provolone over it, and cover it with the puff pastry, pressing down around the edges so the pastry forms a lip between the oven paper and the filling. Pincture the puff pastry repeatedly with a fork to let steam escape, and bake the pie for about 20 minutes.
Let it cool slightly, and up end: set a serving dish over the pie pan and flip all while holding the plate and the pan together. When you lift the pan, the tart will remain on the plate.
