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Cauliflower and Caramelized Onion Tart Recipe

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This recipe for Cauliflower and Caramelized Onion Tart, by , is from The Fisher Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Fisher
Added: Saturday, January 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 small head of cauliflower, cored, cut into 1-inch florets
2 1/2 tbsp olive oil, divided
1 tbsp truffle oil (optional)
1 9 inch pie crust
1 large onion, halved lengthwise, thinly sliced
2 large eggs
1 (7 - 8 ounce) container mascarpone cheese
1/2 cup whipping cream
1/4 tsp white pepper
pinch ground nutmeg
1 cup grated Gruyere cheese
3/4 cup Parmesan cheese

Directions:
Directions:
Position rack in center of oven; preheat to 425F. 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 350F.

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 10 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 30 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 Gruyere. 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.


Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
1 1/2 Hours
Personal Notes:
Personal Notes:
The tart can be prepared a day ahead of time and reheated in a 350F for about 10 - 15 minutes. This is a wonderful brunch item or can be served simply with a tossed green salad.

 

 

 

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