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Cauliflower and Caramelized Onion Tart

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Cauliflower and Caramelized Onion Tart

Cauliflower and Caramelized Onion Tart

amanda

Equipment

  • Baking Sheet or Tart Pan (9-inch)

  • Silicone Baking Mat

  • Mixing Bowls (Glass or Stainless Steel)

  • Food Processor

  • Stand Mixer (with Paddle Attachment)

  • Chef's Knife

  • Rolling Pin

  • Spatula

  • Oven Thermometer

  • Tart Dough Molds or Crust Forms

Ingredients

  • 1 small head of cauliflower (about 1 pound), cored, cut into 1-inch florets

  • 2 1/2 tablespoons olive oil, divided

  • 1 tablespoon truffle oil*

  • 1 refrigerated pie crust

  • 1 large onion, halved lengthwise, thinly sliced

  • 1 tablespoon Dijon mustard

  • 2 large eggs

  • 1 (7- to 8-ounce) container mascarpone cheese (Italian cream cheese)*

  • 1/2 cup whipping cream

  • 1/4 teaspoon ground white pepper

  • Pinch of ground nutmeg

  • 1 cup grated Gruyère cheese

  • 3/4 cup grated Parmesan cheese

  • *Available at some supermarkets, specialty foods stores, and Italian markets nationwide.

Instructions

1

Instruction 1

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, 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 truffle oil; toss. Reduce oven temperature to 350°F.
2

Instruction 2

Press pie crust onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Line pie crust with foil; fill with pie weights. 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. Maintain oven temperature.
3

Instruction 3

Heat remaining 1 1/2 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. Cool slightly. DO AHEAD Can be made 1 day ahead. Store crust at room temperature. Cover and chill cauliflower and onion separately.
4

Instruction 4

Brush bottom and sides of crust with 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.
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