Cauliflower-and-Caramelized-Onion-Custless tart Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 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 large onion, halved lengthwise, thinly sliced
1 tablespoon Dijon mustard
2 large eggs
1 (7- to 8-ounce) container Mascapone cheese (Italian cream cheese)*
1/2 cup whipping cream
1/4 teaspoon ground white pepper
1 cup grated Gruyère cheese
3/4 cup grated Parmesan cheese
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Directions: |
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, 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.
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.
Brush bottom and sides of pie pan with mustard. Spread onion in pan. 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. |
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Notes: |
Personal
Notes: This can be made with a pie crust. For the low carb version, prepare as seen above.
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