Caremelized Onion Cauliflower Tart - For the Second Time

The first time I made this savory tart was for a dinner party. I stumbled a bit and definitely didn’t have faith in my crust but it came out beautifully. Inviting friends over to watch the Oscars, I had snacks like guacamole and hummus but wanted something a little bit more hardy and decided to whip this up again. Though, I should have made sure my guests weren’t lactose intolerant or dieting.  2 of 5 of us couldn’t have any so we ordered in Chinese food too.

Adapted from Smitten Kitchen.

Yields 8 servings

Ingredients

• *1 small head of cauliflower (about a pound)
• *3 1/2 tablespoons olive oil
• *1 A homemade tart shell (recipe below)
• *1 large onion, halved lengthwise and thinly sliced
• *Splash Balsamic Vinegar
• *1 tablespoon Dijon mustard
• *2 large eggs
• *1 (7- to 8- ounce) container mascarpone cheese
• *1/2 cup whipping cream
• *1/4 teaspoon black pepper
• *1 cup grated Gruyère cheese
• *1/3 cup Parmesan cheese

Instructions

1. 1. Position rack in center of oven and preheat oven to 425°F.
2. 2. Toss cauliflower with 2 tablespoons olive oil in large bowl.
3. 3. Spread on rimmed baking sheet, sprinkle with salt and pepper and roast 15 minutes before turning florets over and roasting until brown and tender, another 15 minutes in my oven. Cool.
4. 4. Reduce temperature to 350°F.
5. 5. Heat remaining 1 1/2 tablespoon olive oil in a heavy large skillet over medium-low heat.
6. 6. Once skillet is warm add onion, sprinkle with salt and pepper and cook until onion is a deep golden brown, stirring occasionally. When they start to reduce add a splash of balsamic vinegar and allow to reduce further.
7. 7. Cool slightly
8. 8. Use a knife or brush to spread the bottom and sides of crust (tart shell recipe below) with mustard.
9. 9. Spread onion over crust.
10. 10. Arrange cauliflower over the onion.
11. 11. Set the tart on a rimmed baking sheet (to protect against leaks).
12. 12. Whisk eggs, mascarpone, cream and pepper in a medium bowl.
13. 13. Stir in Gruyère.
14. 14. Pour mixture over filling in tart pan
15. 15. Sprinkle with Parmesan. Bake until tart is golden and center is set, about 40 minutes. Transfer to rack and cool 15 minutes before serving.

Tart Crust
Adapted from Le Pain Quotidien, also seen here

Ingredients

• *1 1/4 cups flour
• *1 tablespoon plus 2 teaspoons cornstarch
• *1/4 teaspoon salt
• *6 tablespoons butter, diced
• *1 egg

Instructions

1. 1. In a large bowl, combine the flour, cornstarch and one-fourth teaspoon salt.
2. 2. Cut the butter in with a pastry blender, fork or two knives until it is in very tiny bits.
3. 3. Add one egg and mix with a fork until a dough forms.
4. 4. If this does not happen easily, toss it out onto a counter and knead it together. (may take some time but don’t give up!)
5. 5. On a lightly floured surface, roll the dough out to a 12-inch circle.
6. 6. Place the dough in a 9-inch pie plate or tart pan and press to remove any air bubbles. Crimp the edges, and refrigerate for 30 minutes. Proceed with a filling of your choice, no parbaking required.