Cauliflower And Caramelized Onion Tart Food

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CAULIFLOWER AND CARAMELIZED ONION TART



Cauliflower and Caramelized Onion Tart image

Categories     Milk/Cream     Cheese     Onion     Vegetable     Appetizer     Side     Bake     Lunch     Cauliflower     Potluck     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 14

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 some supermarkets, specialty foods stores, and Italian markets nationwide.

Steps:

  • 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.

CAULIFLOWER & CARAMELIZED ONION TART



Cauliflower & Caramelized Onion Tart image

Delicious! Bon Appetit, March 2007. We made it without the truffle oil (didn't have any on hand) and gon't like it that much.

Provided by Manami

Categories     Cauliflower

Time 3h10m

Yield 8 serving(s)

Number Of Ingredients 13

1 small head cauliflower, cored, cut into 1-inch florets (about 1 pound)
2 1/2 tablespoons olive oil, divided
1 tablespoon truffle oil
1 refrigerated pie crust
2 large onions, halved lengthwise, thinly sliced
1 tablespoon Dijon mustard
2 large eggs
8 ounces mascarpone cheese
1/2 cup whipping cream
1/4 teaspoon white pepper
1 pinch ground nutmeg
1 cup grated gruyere cheese
3/4 cup grated parmesan cheese

Steps:

  • 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 Gruyere.
  • 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.

Nutrition Facts : Calories 309.7, Fat 23.3, SaturatedFat 10.3, Cholesterol 96.3, Sodium 345.9, Carbohydrate 14.5, Fiber 1.6, Sugar 3.4, Protein 11.3

CAULIFLOWER AND CARAMELIZED ONION TART (LIGHTER VERSION)



Cauliflower and Caramelized Onion Tart (Lighter Version) image

This recipe is a lighter version of one that appeared in Bon Appetit (March 2007). You reduce a lot of calories and fat but retain all the flavour! You can also sautee and sprinkle in other veggies like mushrooms or spinach. To save time, this recipe can be made 1 day ahead. Cover and chill cauliflower and onion separately. Time doesn't included 15 minute cooling time.

Provided by blucoat

Categories     Savory Pies

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 12

cooking spray
1 head cauliflower, steamed, cut into 1-inch florets (medium sized, about 1 1/2 pounds)
1 1/2 tablespoons olive oil
1 large onion, halved lengthwise, thinly sliced
1/2 cup egg substitute or 2 eggs
1 tablespoon Dijon mustard
1 cup low fat cottage cheese or 1 cup ricotta cheese
1/2 cup reduced-fat milk
1/4 teaspoon white pepper
1 pinch ground nutmeg
1 cup grated low-fat swiss cheese
3/4 cup grated parmesan cheese

Steps:

  • Prepare a 9-inch-diameter tart pan with cooking spray.
  • Heat 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.
  • Preheat oven to 350°F.
  • Spread onion in pan. Arrange cauliflower over evenly. Set tart on rimmed baking sheet.
  • Whisk eggs and next 5 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.

Nutrition Facts : Calories 165.9, Fat 7.6, SaturatedFat 3.2, Cholesterol 17.7, Sodium 378.1, Carbohydrate 8.7, Fiber 2.1, Sugar 3.9, Protein 16.2

ROASTED CAULIFLOWER WITH CARAMELIZED ONION GRATIN RECIPE - (4.3/5)



Roasted Cauliflower with Caramelized Onion Gratin Recipe - (4.3/5) image

Provided by DWatkins23

Number Of Ingredients 11

1 head cauliflower, broken up into florets
2 tablespoons olive oil
Salt and pepper
1 1/2 large sweet yellow onions
1 1/2 tablespoons garlic, minced
1 tablespoon olive oil
1/4 cup butter
3/4 cup flour
3/4 cup milk
1 1/2 cups cheese, grated (white cheddar and parmesan is good mix use something that's "sharp" Asiago or aged cheddar).
Pepper

Steps:

  • Preheat oven to 450°F. Place cauliflower florets on a cookie sheet, drizzle with olive, and season with salt & pepper. Roast in oven for 20 to 25 minutes until browned on edges. Shake cookie sheet occasionally to turn over cauliflower (or use tongs) so evenly roasted. Meanwhile, slice onions thin and saute onions in olive oil over low/medium heat Season with salt & pepper. Cook onions until caramelized and brown. After about 15 minutes, add garlic and continue to cook until onions are translucent and brown In a sauce pan, melt butter. Whisk in flour to make a roux, when all combined and cooked a little, whisk in milk until sauce has nice consistency. Add most of the cheese and continue to stir until smooth and creamy. Save some cheese for the top. Add cauliflower to cheese sauce and stir. Add caramelized onions and mix well. Turn out into large pie dish or other casserole. Top with cheese and bake at 350°F until top is browned.

CARAMELIZED ONION AND ROASTED CAULIFLOWER TART



Caramelized Onion and Roasted Cauliflower Tart image

Georgia grown Vidalia onions are prolific...hubby couldn't stand it and had to buy a huge bag....This was an awesome recipe. Next up...... Pizza

Provided by Sherry Blizzard

Categories     Savory Pies

Time 1h20m

Number Of Ingredients 22

ROASTING THE CAULIFLOWER. PREHEAT THE OVEN TO 425. BAKE THIS FOR 15 MINUTES. TURN THE CAULIFLOWER OVER AND ROAST ANOTHER 15 MINUTES. TAKE OUT AND LET COOL
1 small head cauliflower, clean and slice. separate into 1" slices.
3 1/2 Tbsp olive oil
1 Tbsp truffle oil (i used white truffle oil)
salt and pepper to taste
CARAMELIZING THE ONIONS
1 large onion (use vidalia if possible) cut in half and slice thin.
1 1/2 Tbsp good olive oil
TART DOUGH:
1 1/4 c ap flour
1 Tbsp cornstarch....plus 2 more teaspoons!
1/4 tsp salt
6 Tbsp butter, cold,diced in
1 egg
INSIDES:
2 large eggs
1 (7-8) oz marscapone cheese
1/2 c whipping cream
1/4 tsp white pepper
pinch ground nutmeg
1 c grated guyere cheese
1/3 c parmesan cheese

Steps:

  • 1. Preheat oven to 450F. Toss the cauliflower in the oil. Spread out onto a non stick baking sheet. Season with salt and pepper. Cook for 15, then flip. Cook 15 minutes more and remove from oven.
  • 2. In a good skillet, bring 1 1/2 tbps of good olive oil to a shimmer. Add thin sliced Vidalia onions, add in a pinch or two of salt and pepper and stir, stir, stir...for about 30 minutes until they turn a beautiful golden brown. Don't ignore those fronds.
  • 3. MAKE UP THAT DOUGH: I really hate working with pastry, but this was pretty harmless.
  • 4. I used a whisk: Flour, cornstarch, salt and butter. Then add in the egg. I lost my pastry blender in the move to the lower 48 and had to use a fork....gave that up quick and used my grandma's fingers to get the pea sized effect I needed.
  • 5. Smash that dough all together and roll it thin. Yes, I cheated and used plastic wrap as a medium. Transfer the dough to the tart pan and press in. Now lightly coat the dough with 1 TBSP Dijon mustard, bottom and sides.
  • 6. Layering the Stuff: After pressing in the tart dough and brushing the bottom and sides with dijon, add in the onions. Top with cauliflower.
  • 7. In a bowl, mix the eggs, marscapone, cream, white pepper, nutmeg and Guyere. Pour over the top of the tart. I had to use my hands to redistribute the cheesiness.
  • 8. Top with 1/3 cup Parmesan cheese. Bake 350F for 40 minutes.

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  • 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.


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