Roasted Cauliflower and Caramelized Onion Tart: Perfect for a Friday Dinner During Lent

Roasted Cauliflower and Caramelized Onion Tart: Perfect for a Friday Dinner During Lent

Roasted Cauliflower and Caramelized Onion Tart: Perfect for a Friday Dinner During Lent

 

So, here’s the follow-up tart I mentioned yesterday.

The one that was still bubbling in the oven during our pillowcase dress lunch.

The one my boys may have outwardly grumbled about, yet secretly devoured.

The “Tasty+” one.

In my way of thinking, anything is elevated with caramelized onions. Then add in sweet and nutty roasted cauliflower drizzled with truffle oil, and it’s manna from heaven. 

With this tart, you’re supposed to use the kind of refrigerated pie crust that comes rolled up, which you then unroll and work into a tart pan. As usual, I quickly disregarded and then discarded the rules. Since I had a house full of people, was making another tart at the same time, all the while trying to document the making of these tarts with “Aah”-inducing photographs, I went the easy route and used a store-bought pie crust already in a pie pan.

Ever the slacker I am . . .

Anyway, it tasted great, and that’s all that matters.

Like the tart recipe I shared yesterday, this meatless wonder is perfect for a Friday night Lenten repast as well. Serve it with a salad like one of these, and you’ll have a meal fit for a king! Winter Fruit Salad, Classic Wedge Salad with Bacon and Blue Cheese Dressing, or Best Grape Salad.

Here’s the recipe.  Enjoy!

Recipe courtesy of: Bon Appetit 

Serves 6

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
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
*Available at many supermarkets in the cheese department, specialty foods stores, and Italian markets nationwide.

The cast of characters are displayed below including a last-minute stand in for the mascarpone, which I may have had to make a second trip to the store to purchase. I’ll bet if I had just kept my big mouth shut, you wouldn’t even have noticed the faux mascarpone, would you? Heavy sigh.

 

Roasted Cauliflower and Caramelized Onion Tart for Lent: Ingredients 

 

Here’s the pie crust I used. Yes, it’s the same one I used for the Chile Cheese Tart, and, repeat after me, “That’s okay.”

 

IMG_6243

 

Directions: 

Position rack in center of oven; preheat to 425°F.

Toss cauliflower with 1 tablespoon olive oil in large bowl.

 

Roasted Cauliflower and Caramelized Onion Tart for Lent: Cauliflower

 

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. (This is actually one of my favorite ways to serve cauliflower as a side. Toss it with a little oil, salt, and pepper, and roast it until it’s browned – sweet, nutty deliciousness!)

 

Roasted Cauliflower and Caramelized Onion Tart for Lent: Roasted Cauliflower

 

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. (If you’re using a store-bought pie crust already in a pan like I did, poke it all around with a fork and pop it in the oven without the filling for 15 minutes or so until it’s golden brown.)

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. 

 

Roasted Cauliflower and Caramelized Onion Tart for Lent: Caramelizing the onions

 

Roasted Cauliflower and Caramelized Onion Tart for Lent: Caramelized onions

 

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.

 

Roasted Cauliflower and Caramelized Onion Tart for Lent: Mixing the filling

 

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.

 

Roasted Cauliflower and Caramelized Onion Tart for Lent: My oh my, but WHAT a pie!

 

Roasted Cauliflower and Caramelized Onion Tart

Serves 6
Cook time 40 minutes
From magazine Bon Appetit
This completely decadent roasted cauliflower and caramelized onion tart will be a welcome substitute for pizza on any given Lenten Friday night! It's rich and cheesy goodness with deliciously sweet roasted vegetables to boot!

Ingredients

  • 1 small head of cauliflower (cored and cut into 1)
  • 2 1/2 tablespoons olive oil (divided)
  • 1 tablespoon truffle oil
  • 1 refrigerated pie crust
  • 1 large onion (halved and thinly sliced)
  • 1 tablespoon Dijon mustard
  • 2 large eggs
  • 7 or 8oz container mascarpone
  • 1/2 cup whipping cream
  • 1/4 teaspoon ground white pepper
  • pinch ground nutmeg
  • 1 cup Gruyere cheese (grated)
  • 3/4 cups Parmesan cheese

Directions

Step 1
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.
Step 2
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. (If using a store-bought pie crust already in a pan, stick it with a fork all over, and pop it in the oven for 15 until it's golden brown.)
Step 3
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.
Step 4
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.

 

Roasted Cauliflower and Caramelized Onion Tart for Lent: My oh my, but WHAT a pie!

 

My, that’s quite a pie!  I mean quiche!  Er, I mean TART, dern it!

Written by Becky


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About Me:

Hi! My name is Becky. I’m a mom, a wife, a friend, a writer, and a compulsive thinker. Don't invite me to a spa or to shop the day away, but rather, make me laugh, engage me in interesting conversation, play a game with me, or give me a cappuccino and homemade vanilla bean flan and I’m yours ‘til the cows come home.

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