Cauliflower and Caramelized Onion Tart
- 1 small head of cauliflower (about 1 pound), cored, cut into 1-inch florets
- 2 1/2 tablespoons olive oil, divided
- 1 large onion, halved lengthwise, thinly sliced
- 1 tablespoon Dijon mustard
- 1 7- to 8-ounce container mascarpone cheese (Italian cream cheese)
- 1/4 teaspoon ground white pepper
- 1 cup grated Gruyère cheese
- 3/4 cup grated Parmesan cheese
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.
Recipe: Cauliflower and onion tart
Cozy up with this savoury tart made with onions and cauliflower for a hearty meal on a cold day at home.
- 1-¼ cups all-purpose flour
- 1 tbsp + 2 tsp cornstarch
- ¼ tsp salt
- 6 tbsp unsalted butter, cubed
- 1 egg
- 1 small head cauliflower, cored and cut into florets
- 3 tbsp extra-virgin olive oil, divided
- Salt and freshly ground black pepper to taste
- 1 large onion, halved lengthwise and thinly sliced
- 2 large eggs
- 10 oz cream cheese, softened
- ¼ cup sour cream
- ¾ cup whipping cream
- ¼ tsp freshly ground black pepper
- ⅛ tsp nutmeg
- 1 cup grated Gruyère cheese
- 1-½ tbsp Dijon mustard
- ¾ cup freshly grated Parmesan cheese
1 To make the crust combine the flour, cornstarch and salt in a large bowl. Cut in the cubed butter with your hands or a pastry cutter until the mixture resembles coarse meal.
2 In a small bowl, whisk the egg and add to the centre of the flour mixture. Using a fork, slowly incorporate the flour mixture into the egg until a soft dough forms.
3 Turn the dough out onto a lightly floured surface and knead three or four times to fully combine. Roll out the dough with a rolling pin to form a 12-inch circle. Place the dough in a 9-inch pie plate or tart pan and press to remove any air bubbles.
4 Crimp the edges (if using a pie plate) and place in the refrigerator to chill for 30 minutes.
5 Meanwhile, roast the cauliflower. Preheat the oven to 425°F. In a large bowl, combine the cauliflower and 1 tablespoon olive oil and season with salt and pepper to taste. Toss to coat.
6 Spread the cauliflower on a baking pan in a single layer and roast for 45 minutes, turning once halfway through. Remove the baking pan from the oven and allow the cauliflower to cool.
7 Meanwhile, preheat a medium saucepan over medium heat. Add the remaining olive oil and the sliced onion and cook, stirring occasionally, until the onion is soft and caramelized, about 30 to 40 minutes. Set aside to cool.
8 To prepare the filling, whisk together the eggs, cream cheese, sour cream, whipping cream, pepper and nutmeg in a large bowl. Gently stir in the Gruyère until combined.
9 Remove the crust from the refrigerator and use a pastry brush to coat the bottom and sides of the crust with the Dijon mustard. Spread the caramelized onions over the bottom of the crust and arrange the roasted cauliflower evenly over the top.
10 Place the pie plate or tart pan on a baking sheet and gently pour the filling over the cauliflower. Top evenly with the Parmesan cheese.
11 Reduce the oven temperature to 350°F and bake the tart until the pastry is golden brown and the filling is set, about 35 minutes.
12 Remove the tart from the oven and allow to cool completely on a wire rack before serving.
Roasted Cauliflower and Caramelized Onion Tart (Gluten-Free)
This is ANOTHER excellent recipe from Smitten Kitchen. I made a gluten-free version for New Year’s Day and it was well loved and totally devoured. I was attracted to this recipe because I am addicted to caramelized onions which appear in many of the recipes that I make (wild mushroom cobbler, red wine and squash panade, potato and goat cheese pizza, pasta with greens and oregano, Swiss chard and feta phyllo triangles, pineapple and ham pizza, layered wild mushroom and blini casserole). The exciting discovery for me was that roasted cauliflower is crazy delicious! I had a hard time not eating all of the roasted cauliflower that was meant for the tart. I am not the biggest cauliflower fan (although I do make one delicious cauliflower soup). Many of the folks who I fed this tart to on New Year’s Day commented that they usually do not care for cauliflower but they liked this tart. It could be the over the top amount of cream and cheese in the tart, but I am here to tell you that the roasted cauliflower all by their little vegetable selves were delectable!
This tart is really more of a fancy quiche than a tart. I have never made a quiche with mascarpone before and it was pretty darn tasty. Mascarpone is a delicious Italian cream cheese that seems more like sour cream. I have only discovered it recently and thought that it might be one of those special gourmet ingredients one could only find in a big city. Nope. They had it in the cheese section of the Krueger super market in Maryville, Tennessee (allowing me to make a Ricotta and Drunken Spiced Fig Tart). If you can find mascarpone, it is very nice and you should give it a try, but if you cannot find it I think that sour cream would work just as well.
The original recipe from Bon Appétit called for truffle oil, and the adaptation on Smitten Kitchen suggested truffle salt instead. I have not developed a taste for truffles and, considering how much I spend on food already, I have no intention of adding yet another ingredient that I cannot afford to love to my pantry. SO, I skipped it. But if you have truffle-flavored stuff on hand you should throw a bit into this tart!
You can roast the cauliflower, caramelize the onions and make the tart crust ahead of time. I actually made the whole tart the day before I served it and it was fine (gluten-free crusts do not get soggy!).
ROASTED CAULIFLOWER AND CARAMELIZED ONION TART (GLUTEN-FREE)
Adapted from Smitten Kitchen who adapted it from Bon Appétit , March 2007
- 1 small head of cauliflower (about 1 pound) or 1 pound of a larger head of cauliflower, cut into 1-inch flowerets
- 3 1/2 tablespoons olive oil
- 1 tablespoon truffle oil or a few pinches of truffle salt (optional, I skipped it)
- 1 gluten-free pie crust (recipe below) or a store bought refrigerated pie crust or the tart crust from smitten kitchen
- 1 large onion, halved lengthwise and thinly sliced
- 1 tablespoon Dijon mustard
- 2 large eggs
- 1 (7- to 8- ounce) container mascarpone cheese or sour cream
- 1/2 cup whipping cream (I used whole milk and instead and it was plenty creamy)
- 1/4 teaspoon ground white or black pepper
- Pinch of ground nutmeg (I forgot this)
- 1 cup grated Gruyère cheese (I don’t really like gruyere and would use midnight moon goat gouda next time)
- 1/3 cup Parmesan cheese
- Position rack in center of oven and preheat oven to 425°F. Toss cauliflower with 2 tablespoons olive oil in large bowl. Spread on rimmed baking sheet, sprinkle with salt and pepper and roast 15 minutes before turning florets over and roasting until brown and tender, another 15-25 minutes. Cool cauliflower then thinly slice and drizzle with truffle oil or sprinkle with truffle salt, if using. Reduce temperature to 375°F.
- Prepare and pre-bake the gluten-free crust (recipe below). If using store bought pie crust, press it onto the bottom and up the sides of a 9-inch diameter tart pan with removable bottom. Line crust with foil, fill with pie weights and bake 20 minutes at 350. Remove foil and weights then bake until crust is golden, about 5 additionally minutes. Press crust back with the back of a fork if bubbles form. Cool crust.
- While the crust pre-bakes, heat remaining 1 1/2 tablespoon olive oil in a heavy large skillet over medium-low heat. Add onion, sprinkle with salt and pepper and cook until onion is a deep golden brown, stirring occasionally (30-40 minutes).
- When the crust is pre-baked, adjust the heat to 350 degrees. Use a knife or brush to spread the bottom and sides of crust with mustard. Spread onion over crust. Arrange cauliflower over the onion. Set the tart on a rimmed baking sheet (to protect against leaks). Whisk eggs, mascarpone, cream and pepper in a 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 and cool 15 minutes before serving.
- 1 cups plus 2 Tablespoons gluten-free rice flour mix (recipe below)
- 2 Tablespoons sweet rice flour (also known as mochi or glutinous rice flour)
- 1/2 tsp xanthan gum
- 1/4 tsp salt
- 6 Tablespoons cold butter
- 1 large egg
- 2 teaspoons lemon juice
- Preheat the oven to 375 degrees.
- Butter a pie tin and dust it with rice flour.
- Mix the dry ingredients together.
- Cut the butter in to the dry ingredients and use your fingers to combine until it has the consistency of course cornmeal.
- Whisk the eggs and juice together.
- Add the liquid to the flour and butter and combine into a ball.
- Measure out two 12 inch sheets of wax paper. Roll the disk of dough out between two sheets of wax paper.
- Remove one of the sheets of wax paper and flip the dough into the pie tin.
- Remove the second sheet of wax paper and press the dough in to the pie tin using your fingers to repair any cracks.
- Bake the crust for 18 minutes at 375 degrees.
GLUTEN-FREE RICE FLOUR MIX (from Gluten-free Baking Classics)
- 2 cups brown rice flour
- 2/3 cups potato starch (NOT POTATO FLOUR)
- 1/3 cup tapioca flour
This will make enough flour mix for two single crust pies plus extra for flouring your rolling surface.
Cauliflower and Caramelized Onion Tart - Recipes
Recipe adapted from Smitten Kitchen, via Bon Appetit
This is a great make-ahead dish. The tart shell can be made the day before and kept in the fridge, and the same goes for the cauliflower and onions. All you'll need to do on party day is roll out the tart shell, assemble the filling, and bake.
1 small head of cauliflower (about 1 pound), cut into 1-inch florets
3 1/2 tablespoons olive oil
1 tart shell (recipe below)
1 large onion, halved lengthwise and thinly sliced
1 1/2 tablespoons Dijon mustard
1 (7- to 8- ounce) container mascarpone cheese
1/4 teaspoon ground black pepper
1 cup grated Gruyère cheese
Position rack in center of oven and preheat oven to 425°F. Toss cauliflower with 2 tablespoons olive oil in a large bowl. Spread on a rimmed baking sheet, sprinkle with salt and pepper and roast for 30 minutes, turning the florets over half way through. Reduce temperature to 350°F.
While the cauliflower cooks, lightly flour a work surface and roll out the tart shell using a rolling pin. I found mine to be quite firm from its time in the fridge, so take the dough out at least 30 minutes before you plan to use it so it will be easier to roll. Gently press the dough into the tart pan and trim off any excess.
Heat remaining 1 1/2 tablespoon olive oil in a heavy large skillet over medium-low heat. Add onion, sprinkle with salt and pepper and cook until onion is a deep golden brown, stirring occasionally. Set aside.
Using a small icing spatula or knife, spread the bottom and sides of crust with mustard. Spread onion over crust. Arrange cauliflower over the onion. Set the tart on a rimmed baking sheet. Whisk eggs, mascarpone, cream and pepper in a medium bowl. Stir in Gruyère. Pour mixture over filling in tart pan and sprinkle with Parmesan. Bake until tart is golden and center is set, about 40 minutes. Transfer to rack and cool 15 minutes before serving.
A GREAT SAVORY TART SHELL
Recipe adapted from Smitten Kitchen, via Le Pain Quotidien
1 tablespoon plus 2 teaspoons cornstarch
6 tablespoons butter, diced
In a food processor, combine the flour, cornstarch and one-fourth teaspoon salt. Add the butter, then pulse several times to incorporate. The butter should be small, like tiny peas. Add the egg and blend until a dough forms. It will seem like there isn't enough moisture at first, but after about 10 seconds the mixture will suddenly come together. Chill for 30 minutes.
On a lightly floured surface, roll the dough out to a 12-inch circle. Place the dough in a 9-inch pie plate or tart pan and press to remove any air bubbles. Crimp the edges, and proceed with a filling of your choice, no parbaking required.
Roasted Cauliflower and Caramelized Onion Tart
Many thanks are due to Helen for introducing me to this gem. Adapted from a recipe Smitten Kitchen adapted from Bon Appetit March 2007
1 small head of cauliflower (about 1 lb or equivalent of a larger head of cauliflower), cut into 1-inch flowerets
1 refrigerated pie crust or a homemade tart shell
1 large onion, halved lengthwise and thinly sliced
1 tablespoon Dijon mustard
1 cup mascarpone cheese or sour cream
1/2 cup whipping or heavy cream
Pinch of ground nutmeg
1 cup grated Gruyère or Emmental cheese (plus a little more for sprinkling)
2 tablespoons truffle oil (optional)
Make cauliflower: Preheat oven to 425°F/190°C. Toss cauliflower with a few glugs of olive oil, salt and pepper in large bowl. Spread on rimmed baking sheet, and roast 15 minutes before turning florets over and roasting until brown and tender, another 15 minutes in my oven. Reduce oven temperature to 350°F.
Meanwhile, prepare the onions. Heat a glug of olive oil in a large skillet over low heat. Add onion, sprinkle with salt and pepper and cook until onion is a deep golden brown, stirring occasionally, about 30 minutes.
Prepare the filling by whisking together the eggs, mascarpone (or sour cream), cream, nutmeg and stirring in the grated cheese.
Prepare the tart: roll the dough out to fit a large tart pan with removable bottom. Press the dough into the pan. You may need to par-cook the crust, but I don’t think it’s necessary. Spread the bottom of the crust with mustard. Spread the caramelized onion over crust, then arrange cauliflower over the onion. Set the tart on a rimmed baking sheet (in case of leaks). Pour the cheese mixture over filling in tart pan, sprinkle with more cheese if desired. Bake until tart is golden and center is set, about 40 minutes. Cool 15 minutes before serving.
The tart (or its various components) can be made a day ahead and gently reheated before serving.
Cauliflower and Potato Tart
Although not as often heard of as the sweet-tart, the savory one can make for a wonderful scrumptious dish. Use baked shredded potatoes as a base and a buttery cauliflower leaf, sour cream, and egg mixture as filling. Top with cauliflower florets and two types of cheese, bake again and enjoy.
Roasted Cauliflower Tart
Creamy white cauliflower is available year round, and this rich, elegant tart certainly puts a new spin on a vegetable that’s often unappreciated. Cauliflower is just sumptuous when roasted till golden brown and crispy, then combined with sweet caramelized onions in a rich, cheesy custard.
The cauliflower and onions can be prepared up to 2 days ahead of assembling the tart, and the pastry crust can be prebaked early in the day for filling and baking later. The finished tart, however, doesn’t keep well if it sits too long, the crust gets soggy (even with blind baking), so enjoy this delicious dish the day it’s made.
Position a rack in the middle of the oven and preheat to 425 degrees F.
Place the cauliflower florets in a large bowl, add the truffle oil (or olive oil) and toss to coat. Transfer the florets to a rimmed baking sheet, arranging them so they don’t touch one another, and season generously with sea salt and black pepper. Roast for 15 minutes. Then flip the florets with a spatula and continue cooking until the cauliflower is tender and browned, 15 to 20 minutes more. Set the florets aside to cool.
Reduce the oven temperature to 375 degrees F.
Remove the Multigrain Pie Crust dough from the refrigerator and open the parchment paper to a flat rectangle. Let the dough sit at room temperature for 10 to 20 minutes to soften. If the dough is too cold or hard, it will crack when you try to roll it out. (If you’re using your own dough recipe, this may not be necessary.)
Lightly dust a rolling pin and the top surface of the dough with flour. Roll the dough into an 11-inch round and transfer it to a 9-inch tart pan with a removable bottom. Pat the dough into the pan and up the sides, then roll the pin around the edges to trim off any excess. Brush off any excess flour with a pastry brush. If there are holes or cracks, press the dough back together or patch them with small bits of extra dough. Line the tart shell with parchment, and fill it with pie weights or dried beans. Place the tart pan on a rimmed baking sheet and bake for 20 minutes.
Remove the baking sheet from the oven and lift out the paper and pie weights. Lightly prick the bottom of the pastry with a fork and return the sheet to the oven. Bake the pastry until it dries slightly and begins to take on a faint color, 8 to 10 minutes.
Remove the baking sheet from the oven, set the tart pan on a wire rack and allow the crust to cool slightly, about 10 minutes. Then carefully brush the bottom and sides of the pastry shell with the mustard. Set aside at room temperature.
While the crust is baking, cook the onions. Heat a large skillet, preferably cast iron, over medium-low heat. When it’s warm, add the olive oil. Add the onion slices and cook, stirring frequently, until they soften and caramelize, 30 to 40 minutes. Be patient and do this slowly the onions should be golden, not brown.
While the onions are cooking, thinly slice the roasted cauliflower florets and set them aside.
Transfer the caramelized onions to the prebaked tart shell and spread them out in a thin layer. Top with the sliced roasted cauliflower. Transfer the tart pan to a rimmed baking sheet.
Combine the eggs, mascarpone, cream, white pepper and nutmeg in a medium-size bowl and whisk to combine. Stir in the Gruyère. Pour the mixture over the cauliflower and onions in the tart shell and sprinkle the Parmesan over the top. Bake until the tart is puffed, set in the center and golden brown, 30 to 40 minutes.
Transfer the tart to a wire rack and let cool for at least 15 minutes before serving.
Caramelized Onion & Roasted Cauliflower Soup
This past weekend, I posted an incredibly delicious Caramelized Onion & Roasted Cauliflower Tart. It’s so delicious, in fact, that it inspired me to make this soup. The result was an entirely different dish than the tart, and yet it captures all the rich, delicious flavors of the tart—only without the all the cream and the eggs, and with a whole lot less cheese. The flaky, butter crust has also been nixed, thus saving your arteries 6 tablespoons of butter. Don’t get me wrong, this soup still tastes incredibly rich and decadent. And it’s not exactly diet food. But it is a whole lot lighter than it’s cousin, the tart. You’ll be saving on calories in a pretty major way—because we can’t be eating tarts everyday, people—but you won’t feel like you’re depriving yourself of anything.
Other than being downright delectable, this soup is a testament to allowing yourself to experiment in the kitchen. Until somewhat recently, I was a bit afraid of experimenting, with the result that I followed recipes pretty closely. I mean, if the recipe really would be better with a little of this, or more of that, or none of the other, then surely the recipe would have a little of this, or more of that, or none of the other. Right?
Wrong. Totally wrong, as I’ve come to realize in the course of my cooking adventures. Most recipes can be improved upon, and you shouldn’t be afraid of just going with your instinct regarding what a recipe needs to make it better, or how one recipe could be used to create something entirely new. The more I’ve cooked, the more comfortable I’ve become with changing recipes on a whim, and/or creating entirely new recipes. It’s fun, liberating, and usually results in a very yummy meal.
CARAMELIZED ONION & ROASTED CAULIFLOWER SOUP
1 large head of cauliflower (about 1 lb.)
1 large yellow onion
3-4 cups mild vegetable broth or low sodium chicken broth
2/3 cup grated gruyère cheese
1/3 cup mascarpone
whole grain mustard (to taste)
truffle oil (optional)
chopped fresh, flat leaf parsley (for garnish, optional)
salt & pepper
a rustic baguette
whole grain mustard
shredded Gruyère cheese
Remove the stem and outer leaves from the cauliflower, and cut into florets. Place on a rimmed baking sheet, and toss with a little olive oil (about 1-2 tablespoons), salt, and pepper (to taste). Roast, tossing occasionally with a spatula, until just starting to turn golden at the edges—about 20 minutes. Remove from oven.
While the cauliflower is roasting, caramelize the onion. Halve the onion, then thinly slice. In a large pot or dutch oven over medium-high heat, heat a couple splashes of olive oil. Add the onion, along with a little salt and pepper. Cook (stirring occasionally) for about 7 minutes, until the onion is translucent and just beginning to turn golden. Reduce the heat to low, and cook (stirring occasionally) until the onions are a deep golden color and caramelized, about 15-20 minutes.
While you’re waiting on the onions and the cauliflower, prepare the crostini. Cut the baguette into 1/2 slices. Arrange the slices on a rimed baking sheet (I like to line mine with parchment paper to catch any melted cheese). Spread a little whole grain mustard on top of each slice, and then top with a little grated gruyère cheese. Set aside until you’re ready to toast them—you’ll do this at the last minute, after the soup is ready.
Once the onions are caramelized, add the roasted cauliflower to the pot, along with 3 cups of broth. Simmer everything together for a 2-4 minutes, so that all the flavors mingle.
Remove the soup from the heat, and get out your immersion blender.* Blend the soup, using the immersion blender, until it’s smooth and creamy. Next, add the mascarpone, gruyère, and 1 teaspoon whole grain mustard. Stir until the cheeses are melted and incorporated into the soup. At this point, taste for seasonings. Add salt, pepper, and more whole grain mustard (all to taste) and, if you feel that the soup is too thick, add a little more broth to reach your desired consistency. Finally, blend everything together one more time—this will ensure that the mascarpone and gruyère are well-incorporated, and that the soup is nice and smooth.
Now it’s time to finish off those crostini. Pop the baking sheet under your oven’s broiler, and broil the crostini until the cheese is bubbling, and the edges of the bread are turning golden brown. Remove from the oven.
Ladle the soup into bowls. Garnish with a light drizzle of truffle oil, the chopped parsley leaves, and a couple crostini. Enjoy!
* If you don’t have an immersion blender, you can purée the soup in batches in a food processor or blender. But immersion blenders are a wonderful kitchen tool. Read about why I think everyone should have one here.
The Bitchin' Kitchin'
I'm blogging about non-Christmas food over the Christmas holiday.
Did you know that I idolize the Smitten Kitchen blog? No? Well, maybe it's time I make that confession. Deb at the Smitten Kitchen blog has been rolling out mouth-watering recipes for years now, even though I only discovered her about a year ago. Aaaaaand she's developing her own cookbook. Can't wait for that bad boy to come out.
As I was perusing her blog one day, I stumbled upon a recipe for something very near and dear to my heart: a Cauliflower and Caramelized Onion Tart. Cauliflower, caramelized onions, cheese and quiche are things that I adore and would make in a heartbeat. So of course I knew I had to make this.
Unfortunately, I don't have a tart pan, so I decided to throw everything into a pie crust and call it a quiche (ahem. tart pan's make nice belated Christmas gifts. ).
Cauliflower & Caramelized Onion Quiche
slightly adapted from Smitten Kitchen's Cauliflower and Caramelized Onion Tart
1) Use a fork to prick the bottom and sides of the pie crust.
2) Bake at 400 degrees for 10-12 minutes. If the crust puffs up in the oven, just push it back down gently while still warm. No one will ever see it. (If you're really fancy, you can weigh the crust down with baking beans or raw rice. Just line the crust with parchment paper first.)
The flavors of this quiche represent very tasty comfort food to me. FYI. In case you were wondering, I would cook/bake with cauliflower more often if I didn't think this blog would suffer from it.) I love that the cauliflower has a meaty texture which is complimented by the salty/sweet combination of cheese and onions.
I made some slight changes to Deb's recipe, since I'm obviously partial to things that she's not and vice versa. For example, I don't really care for mustard. I always remove it from a recipe whenever I can. This case was no exception. I also added more cheese to the recipe. If you're a regular visitor to this blog, this is nothing new. I always add more cheese to a recipe when cheese is called for. That is because there is never enough cheese. But I'm about to make a confession.
I think I added too much cheese to this quiche.
You will probably never hear this confession again. Let me explain. Between the mascarpone, Gruyère , Fontina, and Parmesan cheeses, the entire quiche became too messy. Don't get me wrong, there's nothing wrong with the taste of this quiche. However, the ability of the quiche to stay together leaves something to be desired. (I had to chill the quiche in order to take suitable pictures. As you can see from the picture of the slice above, it was already starting to fall apart.) So that's my only gripe about this quiche and it's totally my fault. Next time I'll probably remove a half cup to a cup of the cheese from the recipe. Other than that, I will still claim that this is another winner brought to you by the Smitten Kitchen blog!
Cauliflower and gruyere tart
Pre-heat the oven to 160 degrees C.
Saute the cauliflower in a little butter until slightly browned, season to taste, and remove from the pan.
Sweat the onions over a low heat in a little butter and oil, season, and cook until the onions are soft and caramelised.
Combine the onions and cauliflower and allow to cool.
Lightly beat together the eggs and cream, season, and add a hefty handful of chopped herbs.
Put the onion and cauiflower mixture into the baked tart base (see cook's note below) and spread out evenly.
Top with the grated cheese. Pour over the cream mixture to fill the case up to the top.
Bake for about an hour, or until the tart is cooked through but still wobbly.
Allow to cool at room temperature.
Serve with a large salad of seasonal greens, fruits and vegetables.
Cook's note: use our recipe for perfect shortcrust pastry with this recipe
The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.