A Cauliflower and Caramelized Onion Tart! The Zadge opted to use a recipe this time instead of making things up as she goes, which is how she usually lives her life, but she made a few edits.
This culinary confection was super easy. The Zadge just roasted the cauliflower in olive oil and salt and pepper for about 30 minutes, then tossed with the Truffle Oil:Zadge edit: use more Truffle Oil than the recipe calls for, at least two tablespoons, otherwise you can’t taste it at all and what would be the point of that?
Oh yeah, and she baked the pie crust for about 15 minutes. And sipped from her vodka tonic too. Then she brushed the pie tart with the Dijon Mustard. Zadge edit: use less mustard than they say. It sort of overwhelmed the flavors.
Finally, the Zadge wisked up in a bowl the cream, nutmeg and cheeses. Zadge edit, and one necessary to fight the Noodle formerly known as the Gelatinous Muffin Top: substitute Low Fat Ricotta cheese for the Mascarpone. It does make the tart fluffier rather than creamier, but it tastes just as good.
Then she poured that creamy cheesy mixture over top of the veggies and baked as directed.
Cauliflower and Caramelized Onion Tart Bon Appétit | March 2007
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
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.
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.
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.
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.