Cauliflower & Caramelized Onion Tart

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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