Sformato with roast grapes, radicchio and olives
- November 2019
- Serves 6
- Hands-on time 45 min, oven time 20-25 min
Sformato — a pastry-less quiche which is a cross between a flan and soufflé — makes a smashing vegetarian Christmas main and will satisfy both veggies and meat-eaters alike.
Discover the rest of our vegetarian Christmas dinners recipes here.
- Vegetarian recipes
- 28.4g (12.4g saturated)
- 25.2g (13.3g sugars)
- 30g butter
- 30g plain flour
- 450ml whole milk
- 250g potato, peeled and cut into 2cm chunks
- 250g cauliflower, cut into 2cm chunks
- 250g bag baby leaf spinach
- 140g bag wild rocket, plus extra to serve
- 250g ricotta
- 4 medium free-range eggs, beaten
- Whole nutmeg for grating
- 100g vegetarian parmesan-style cheese, grated
For the topping
- 200g red grapes
- 1 small radicchio, shredded
- 100g fat green olives, pitted and smashed
- 2 fresh rosemary sprigs
- 3 tbsp pine nuts
- Runny honey to drizzle
- Extra-virgin olive oil to drizzle
- Balsamic vinegar to drizzle
- Large handful rocket
You’ll also need…
- 6 x 10cm springform cake tins (see tip)
- Heat the oven to 200°C/180°C fan/gas 6. Melt the butter in a saucepan, then stir in the flour to form a paste. Cook for 1-2 minutes until it smells toasty, then remove from the heat and whisk in the milk a little at a time until smooth. Return the pan to the heat, bring the sauce to the boil, stirring, then simmer for 2-3 minutes until thickened. Season well, then transfer to a large bowl and set aside to cool completely.
- Meanwhile, cook the potato in a pan of boiling water for 5 minutes or until tender. Drain well, then transfer to a roasting dish with the cauliflower pieces. Roast for 10 minutes until just golden.
- Prick holes in the bags of spinach and rocket, then microwave for 5-6 minutes until wilted. Empty the greens into a colander and set aside to drain. When cool enough to handle, squeeze out as much moisture as you can, then roughly chop.
- Once the sauce has cooled, stir in the ricotta, eggs, a generous grating of nutmeg and 75g of the grated hard cheese. Gently stir
in the roast potatoes, cauliflower and the chopped greens. Season well, then spoon the mixture into the prepared tins. Level the tops with a spatula, then sprinkle over the remaining 25g hard cheese. Put the tins on 1-2 baking trays and bake in the oven for 20-25 minutes until golden and set.
For the topping, toss the grapes with the radicchio, olives, rosemary, pine nuts, honey, oil and balsamic in a baking dish. Cook in the oven for the last 10 minutes of the cooking time until the grapes begin to burst and the radicchio is just charred. Remove from the oven and keep warm.
Let the sformatos cool in their tins for 10 minutes, then remove and put onto warm plates. Serve with the warm topping and extra rocket leaves.
If you don’t have mini cake tins you can make 1 large sformato in a deep 20cm loose-bottomed cake tin instead. Bake for 35-40 minutes.
Keep leftovers covered in the fridge for up to 2 days. Reheat to serve.
Sformato is an Italian pastryless quiche, a bit like a cross between
a flan and a soufflé.
Simple is best here – go for a dry, fresh Italian white such a soave or verdicchio.
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