Cauliflower and Caramelized Onion Tart

Ingredients for Cauliflower and Caramelized Onion Tart

• 1 small head of cauliflower (about 450g ), cored, cut into 1-inch florets

• 40ml olive oil, divided

• 1 tablespoon truffle oil*

• 1 refrigerated pie crust

• 1 large onion, halved lengthwise, thinly sliced

• 1 cucchiaio di senape di Digione

• 2 uova grandi

• 1 (7- to 230g ) container mascarpone cheese (Italian cream cheese)*

• 120ml whipping cream

• 1/4 cucchiaini di pepe bianco macinato

• Pinch of ground nutmeg

• 120g grated Gruyère cheese

• 90g grated Parmesan cheese

• *Available at some supermarkets, specialty foods stores, and Italian markets nationwide.

Position rack in centre of oven; preheat to 218°C. 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 177°C.

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 centre is set, about 40 minutes. Transfer to rack; cool 15 minutes before serving.

Avvertenza

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