Cauliflower And Caramelized Onion Tart Recipe

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Ingredients:

Serving

1 small head of cauliflower (about 1 lb), cored, cut into 1-inch florets
3 tbsp olive oil
1 tbsp extra virgin olive oil
pie crust
1 large onion , halved lengthwise, thinly sliced
1 tbsp dijon mustard
2 large eggs
8 oz mascarpone cheese
1/2 cup whipping cream
1/4 tsp ground white pepper
pinch of ground nutmeg
1 cup grated gruyere cheese
3/4 cup grated parmesan cheese

Directions:

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 11/2 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. 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	360.8 Kcal (1511 kJ)
Calories from fat	286.23 Kcal
		% Daily Value*
Total Fat	31.8g	49%
Cholesterol	117.8mg	39%
Sodium	274.35mg	11%
Potassium	250.15mg	5%
Total Carbs	6.54g	2%
Sugars	2.01g	8%
Dietary Fiber	1.59g	6%
Protein	13.68g	27%
Vitamin C	28.6mg	48%
Iron	0.4mg	2%
Calcium	331.5mg	33%

Amount Per 100 g
Calories	227.29 Kcal (952 kJ)
Calories from fat	180.31 Kcal
		% Daily Value*
Total Fat	20.03g	49%
Cholesterol	74.21mg	39%
Sodium	172.83mg	11%
Potassium	157.58mg	5%
Total Carbs	4.12g	2%
Sugars	1.26g	8%
Dietary Fiber	1g	6%
Protein	8.62g	27%
Vitamin C	18mg	48%
Iron	0.2mg	2%
Calcium	208.9mg	33%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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