Wednesday, October 19, 2011

Cauliflower and Caramelized Onion Tart

Cauliflower and Caramelized Onion Tart
While we're in Florida we will be having friends visit us who live about 6 hours away. My friend and I go way back to when we were both about seventeen. I met her while I was working at my first job after graduating HS. We were inseparable until she got married and then we entered into the adult world. Before that, ours were summers of staying out till the wee hours of the morning, dancing and having fun. Sometimes we would meet all our friends at a diner, eat french fries and gravy and then head down to the Jersey Shore, where we would sleep on the beach after we ate some breakfast. We didn't drink so driving home wasn't a problem. However, her being Dutch Reform was.  Her father would sometimes lock the doors to their house to teach her a lesson.  She would then do her pleading and of course he would let us in. I know we'll be spending a lot of time this weekend laughing and reminiscing. We will be eating some meals out, but I so enjoy staying in and having dinner at the house. It's just such a relaxing way to spend an evening...a little wine, good food and great company!

One of the things I plan on serving is Cauliflower and Caramelized Onion Tart. I can make all the components the day before I plan on serving it. Make the crust and leave it a room temp covered overnight. Cook up the cauliflower and onions and refrigerate them separately until ready to assemble. That way it will only take a few minutes to put together and pop it into the oven. This will make a lovely lunch on the back porch. This cauliflower tart is such a favorite of mine. It is so delicious and everyone always asks for the recipe.  I clipped it from Bon Appetit magazine several years ago and still refer back to it quite often. One of my go to recipes!


Roasted cauliflower
Onions cooking
Mustard spread over bottom of crust

Crust with onion and cauliflower added

Love this tart....smells better then it looks

This is so delicious...the caramelized onion add an extra layer of flavor





Cauliflower and Caramelized Onion Tart
from Bon Appetit

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 refrigerated pie crust (I usually make my own)

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


Preparation

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.

11 comments:

  1. Sounds fun, maybe you should lock her out momentarily just to bring back some memories for her:) That tart looks good, I had cauli and onion etc for lunch but not in tart form.

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  2. This looks fantastic! I'm looking forward to the caramelized onions for this week's ffwD and your post reminded me of that!

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  3. Kathy, I can't believe this could smell any better than it looks as it looks fantastic! What a great lunch dish...I think I could eat the whole thing. Enjoy the precious time with your dear friend!

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  4. This looks wonderful! I might have to try it!! I love Cali and the creamy-cheesy fillings sounds like an excellent combo!!

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  5. Sooo, you had this for lunch? I would like to eat this for breakfast, lunch and dinner. What a great dish. I will bookmark this and next time I buy cauliflowers I will make it. Thanks for sharing your recipes.

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  6. What wonderful memories, Kathy. Oh, to be a teenager again and only having to worry about facing your dad... :) Your tart looks marvelous! I have never had a tart like this one and would love to make it. I really like that you can make it ahead of time which makes it perfect for entertaining.

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  7. Kathy this tart looks amazing...Have fun with your girlfriend, its always fun reliving old memories!!

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  8. This is a lovely tart ... a perfect warm lunch dish! Just the thing to knosh while reminiscing with a pal! I hope there's a nice cold glass of white wine being raised too!

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  9. I really enjoyed reading your story about the time when you were seventeen. So nice that you still kept in touch with your dear friend all these years, and are getting together. That has to be so exciting.
    Your cauliflower, and caramelized onion tart is so delicious. Love the mascarpone cheese addition. I can just smell the lovely aroma of the onions, and the cheese...yumm!
    Gotta make this soon...thanks for sharing,Kathy!

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  10. Wow - that tart looks lovely. I think it would be a hit with my partner, too. Thanks for sharing your memories of your youthful adventures with your friend, too.

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  11. I made this for a ladies luncheon and it was delicious. It was so nice that I could make it the day before and put it together the day of the luncheon. I served it with a green salad with a lemon poppy seed vinaigrette.

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