Cauliflower and Caramelized Onion Tart

 Cauliflower and Caramelized Onion Tart

1 small head of cauliflower florets, about 1”
2 ½ T. olive oil, divided
1 T. truffle oil (I didn’t use it)
1 refrigerated pie crust
1 large onion, halved lengthwise and sliced thin
2 large eggs
1 T. Dijon mustard
1- 8 oz. mascarpone cheese
½ c. whipping cream
1/4 t. white pepper
Pinch ground nutmeg (I used fresh)
1 c. grated gruyere cheese
¾ c. grated parmesan

Position rack in center of oven and pre heat to 425º. Toss cauliflower with 1T. oil in large bowl. On a half sheet pan place florets, spreading out. Sprinkle with s and p. Roast 15 min, then turn and finish cooking for 25 more minutes. Cool and then thinly slice. Reduce oven to 350º.


Press piecrust into a 9” pie tin (I used ceramic). Line the crust with foil and pie weights (I use garbanzos that have been cooked a long time ago; I use them over and over). Bake for 20 min and remove foil and weights. Bake until crust is golden, about 5 to 8 minutes. Heat remaining 1½ T. oil over medium heat. Add onions and sprinkle with s and p. Cook until deep brown, stirring a bit (about 40 minutes). Cool slightly.

Brush bottom and sides of crust with mustard. Spread the onions in crust and cauliflower evenly over onions. Whisk eggs mascarpone, cream pepper and nutmeg. Stir in gruyere. Pour over filling in tart pan. Sprinkle top with parmesan. Bake until tart is golden and center is set, about 40 minutes. Cool on a rack for 15 minutes.

You can make the piecrust and cauliflower and onions the day before. Store the crust at room temp and the vegetables chilled.