Monday, April 12, 2010

April 12th, 1010

Mixed Greens Salad with Orange Balsamic Vinaigrette
Cauliflower and Caramelized Onion Tart

1 small head of cauliflower (about 1 pound), cored, cut into 1-inch florets
1 tablespoons olive oil

1 pie crust

1 large onion thinly sliced
2 tablespoons olive oil
1/8 cup white wine

1 tablespoon spicy brown mustard
2 large eggs
1 (7- to 8-ounce) container mascarpone cheese
1/2 cup whipping cream
1/4 teaspoon ground pepper
1 cup grated Gruyère cheese
1/2 cup grated Parmesan cheese

Heat 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. Deglaze the pan with white wine and cook until evaporated. Set aside to cool slightly.
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, sprinkle with salt and pepper. Roast 15 minutes; turn florets over. Continue roasting until tender, about 15 minutes longer. set aside to cool cauliflower slightly. 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. Set aside to cool crust slightly (about 5 - 10 minutes.) Maintain oven temperature.
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.

This recipe is from Bon Appétit March 2007. I did make a few slight changes, making it a little easier. They have you cooling each ingredient in the process and slicing the cauliflower and I don't think it is really necessary. Plus, I added the white wine. They also use truffle oil. I also found this recipe on Smitten Kitchen's blog and she substituted truffle salt for the truffle oil. I like that idea. You can go to or to compare recipes.

Ellie said this was one of the best tarts I have ever made. Matt loved it. Sally and Missy stopped by tonight and each tried a little slice and said it was awesome. So there you have it.

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