Cauliflower And Caramelized Onion Tart
Serves: 3
Leila Emmerich
1 January 1970
Based on User reviews:
57
Spice
62
Sweetness
57
Sourness
33
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2.5 tbsps
Olive Oil (divided)1 tbsp
Dijon Mustard2 large
Egg1 cup
Whipping Cream1 tsp
Ground White Pepper1 cup
Cheese (grated gruyère)3 cup
Grated Parmesan CheeseDirections:
1
Position rack in center of oven; preheat to 425°F
2
Toss cauliflower with 1 tablespoon olive oil in large bowl
3
Spread on large rimmed baking sheet, spacing apart
4
Sprinkle with salt and pepper
5
Roast 15 minutes; turn florets over
6
Continue roasting until tender, about 25 minutes longer
7
Cool cauliflower, then thinly slice
8
Drizzle with truffle oil; toss
9
Reduce oven temperature to 350°F
10
Press pie crust onto bottom and up sides of 9-inch-diameter tart pan with removable bottom
11
Line pie crust with foil; fill with pie weights
12
Bake crust 20 minutes
13
Remove foil and pie weights; bake until crust is golden, about 5 minutes, pressing crust with back of fork if bubbles form
14
Cool crust
15
Maintain oven temperature
16
Heat remaining 1 1/2 tablespoons olive oil in heavy large skillet over medium heat
17
Add onion; sprinkle with salt and pepper
18
Cook until onion is deep golden brown, stirring occasionally, about 40 minutes
19
Cool slightly
20
DO AHEAD Can be made 1 day ahead
21
Store crust at room temperature
22
Cover and chill cauliflower and onion separately
23
Brush bottom and sides of crust with mustard
24
Spread onion in crust
25
Arrange cauliflower evenly over
26
Set tart on rimmed baking sheet
27
Whisk eggs and next 4 ingredients in medium bowl
28
Stir in Gruyère
29
Pour mixture over filling in tart pan; sprinkle with Parmesan
30
Bake until tart is golden and center is set, about 40 minutes
31
Transfer to rack; cool 15 minutes before serving
32
Position rack in center of oven; preheat to 425°F
33
Toss cauliflower with 1 tablespoon olive oil in large bowl
34
Spread on large rimmed baking sheet, spacing apart
35
Sprinkle with salt and pepper
36
Roast 15 minutes; turn florets over
37
Continue roasting until tender, about 25 minutes longer
38
Cool cauliflower, then thinly slice
39
Drizzle with truffle oil; toss
40
Reduce oven temperature to 350°F
41
Press pie crust onto bottom and up sides of 9-inch-diameter tart pan with removable bottom
42
Line pie crust with foil; fill with pie weights
43
Bake crust 20 minutes
44
Remove foil and pie weights; bake until crust is golden, about 5 minutes, pressing crust with back of fork if bubbles form
45
Cool crust
46
Maintain oven temperature
47
Heat remaining 1 1/2 tablespoons olive oil in heavy large skillet over medium heat
48
Add onion; sprinkle with salt and pepper
49
Cook until onion is deep golden brown, stirring occasionally, about 40 minutes
50
Cool slightly
51
DO AHEAD Can be made 1 day ahead
52
Store crust at room temperature
53
Cover and chill cauliflower and onion separately
54
Brush bottom and sides of crust with mustard
55
Spread onion in crust
56
Arrange cauliflower evenly over
57
Set tart on rimmed baking sheet
58
Whisk eggs and next 4 ingredients in medium bowl
59
Stir in Gruyère
60
Pour mixture over filling in tart pan; sprinkle with Parmesan
61
Bake until tart is golden and center is set, about 40 minutes
62
Transfer to rack; cool 15 minutes before serving