Caramelized Onion And Roasted Cauliflower Tart Recipes

CAULIFLOWER AND CARAMELIZED ONION TART

Steps:

• 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.

CAULIFLOWER & CARAMELIZED ONION TART

Steps:

• 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 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.

CARAMELIZED ONION AND ROASTED CAULIFLOWER TART

Steps:

• 1. Preheat oven to 450F. Toss the cauliflower in the oil. Spread out onto a non stick baking sheet. Season with salt and pepper. Cook for 15, then flip. Cook 15 minutes more and remove from oven.
• 2. In a good skillet, bring 1 1/2 tbps of good olive oil to a shimmer. Add thin sliced Vidalia onions, add in a pinch or two of salt and pepper and stir, stir, stir...for about 30 minutes until they turn a beautiful golden brown. Don't ignore those fronds.
• 3. MAKE UP THAT DOUGH: I really hate working with pastry, but this was pretty harmless.
• 4. I used a whisk: Flour, cornstarch, salt and butter. Then add in the egg. I lost my pastry blender in the move to the lower 48 and had to use a fork....gave that up quick and used my grandma's fingers to get the pea sized effect I needed.
• 5. Smash that dough all together and roll it thin. Yes, I cheated and used plastic wrap as a medium. Transfer the dough to the tart pan and press in. Now lightly coat the dough with 1 TBSP Dijon mustard, bottom and sides.
• 6. Layering the Stuff: After pressing in the tart dough and brushing the bottom and sides with dijon, add in the onions. Top with cauliflower.
• 7. In a bowl, mix the eggs, marscapone, cream, white pepper, nutmeg and Guyere. Pour over the top of the tart. I had to use my hands to redistribute the cheesiness.
• 8. Top with 1/3 cup Parmesan cheese. Bake 350F for 40 minutes.