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Baking recipe · from the recipe book

Roasted Cauliflower and Sweet Potato Curry Tarts

Golden curry-spiced cauliflower and caramelized sweet potato set in a silky custard over a crisp, nutty press-in crust, finished with fresh cilantro and mint.

Roasted Cauliflower and Sweet Potato Curry Tarts

Ingredients

  • 4⅔ cups florets500 gCauliflowercut into small florets
  • 3 medium400 gSweet potatoespeeled and cut into 1/2-inch cubes
  • 1½ medium150 gYellow onionthinly sliced
  • 2 tbsp30 gOlive oil
  • 1½ tbsp8 gCurry powder
  • 1½ tsp3 gGround cumin
  • 1¼ cups150 gWhole wheat flour
  • 1¼ cups150 gAll-purpose flour
  • ¾ cup170 gUnsalted buttermelted
  • 2 tbsp20 gSesame seeds
  • 1⅛ tsp7 gSalt
  • 6 large300 gEggs
  • 1¼ cups (300 ml)300 gWhole milk
  • 1 cup shredded120 gCheddar cheeseshredded
  • ½ tsp1 gBlack pepper
  • ¾ cup chopped12 gFresh cilantrochopped
  • 1 tbsp chopped6 gFresh mintchopped
  • 1 tbsp15 gLime juice

Steps

  1. Heat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. On the sheet pan, toss the cauliflower, sweet potato and onion with the olive oil, the curry powder, the cumin and one third of the salt. Roast 25–30 minutes, stirring once, until browned and tender, then let cool slightly. Lower the oven to 375°F (190°C).
  3. While the vegetables roast, make the crust: stir the whole wheat flour, all-purpose flour, sesame seeds and one third of the salt in a bowl, then stir in the melted butter until it looks like damp sand.
  4. Divide the crust mixture in half and press each half evenly over the bottom and up the sides of a 9-inch tart or pie pan.
  5. Prick the crusts with a fork and bake at 375°F (190°C) for 15 minutes until lightly golden.
  6. Make the custard: whisk the egg, milk, the remaining third of the salt and the black pepper until smooth.
  7. Scatter half the cheddar over the two warm crusts, then divide the roasted cauliflower, sweet potato and onion between them, and top with the remaining half of the cheddar.
  8. Pour half the custard into each tart. Bake 30–35 minutes until the center is just set and reaches 160°F (71°C).
  9. Cool the tarts on a rack for 20 minutes.
  10. Toss the cilantro and mint with the lime juice and scatter over the tarts as the herb finish. Cut each tart into 6 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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