Cauliflower And Caramelized Onion TartFrom dond 8 years ago
- 1 small head of cauliflower (about 1 pound), cored, cut into 1-inch florets shopping list
- 3 tablespoons olive oil shopping list
- 1 tablespoon extra virgin olive oil shopping list
- pie crust shopping list
- 1 large onion, halved lengthwise, thinly sliced shopping list
- 1 tablespoon Dijon mustard shopping list
- 2 large eggs shopping list
- 8 ounces mascarpone cheese shopping list
- ½ cup whipping cream shopping list
- ¼ teaspoon ground white pepper shopping list
- Pinch of ground nutmeg shopping list
- 1 cup grated Gruyère cheese shopping list
- ¾ cup grated parmesan cheese shopping list
How to make it
- Position rack in center of oven; preheat to 425°F. Toss cauliflower with 1 tablespoon olive oil in large bowl. Spread on large rimmed baking sheet, covered with a sheet of parchment paper or a Silpat, spacing apart. Sprinkle with salt and pepper. Roast 15 minutes; turn florets over.
- Continue roasting until tender, about 25 minutes longer. Cool cauliflower, then thinly slice. Drizzle with a bit more olive oil.
- Reduce oven temperature to 350°F.
- Prepare a pie crust and press the crust onto bottom and up the sides of 9-inch-diameter tart pan with removable bottom. Line the crust with foil or parchment paper; fill with pie weights, beans, or pennies.
- Bake crust 20 minutes. Remove foil and pie weights; bake until crust is golden, about 5 minutes, pressing crust with back of fork if bubbles form. Cool crust. Keep the oven at 350.
- Heat 1½ tablespoons olive oil in heavy large skillet over medium heat. Add onion; sprinkle with salt and pepper. Cook until onion is deep golden brown, stirring occasionally, about 40 minutes. It's important that (1) the onions don't burn, and (2) they caramelize completely. Cool slightly.
- Brush bottom and sides of crust with Dijon mustard. Spread onion in crust. Arrange cauliflower evenly over. Set tart on rimmed baking sheet. Whisk eggs and next 4 ingredients in medium bowl. Stir in Gruyère. Pour mixture over filling in tart pan; sprinkle with Parmesan.
- Bake until tart is golden and center is set, about 40 minutes.
- Transfer to rack; cool 15 minutes before serving.
- This tart sets up extremely well and can be kept covered and refrigerated overnight. Warm slightly before serving.
- I've found that the recipe works equally well if you decide to make smaller, individual tarts. In this case, the final cooking time might be a bit shorter. Just keep an eye on your tarts while they're baking.
The Cookdond Rockville, MD
The Rating6 people
What a taste! Fantastic post thanks!mystic_river1 in Bradenton loved it
This sounds sooooooo great!raelene1951 in Brighton loved it
Some of my favorites combined-cauliflower, and both cheeses! DEElish!vikirose13 in Habo Sweden loved it
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