Today’s post will be rather brief, because it’s summer! And I have so much to do and people to see and things to make for the market and it is over 90 degrees outside and I just want to nap… But this recipe was just too good to resist. I give all the credit for this one to Smitten Kitchen. Deb sure makes some amazing stuff, and with a new tart mold in the kitchen, and some farmers’ market cauliflower, I had to make this.
The original recipe calls for mascarpone cheese, but I used cream cheese for two reasons: 1) it is delicious. 2) it is cheap. I also used swiss instead of gruyére, so this tart is basically faking being fancy, kind of like wearing all plastic jewelry from Claire’s to a really nice wedding… gosh… who in the world would do that…
We had this for dinner last night at room temperature with a nice big pile of greens and some fresh raspberries, it was the perfect summer meal. It is also wonderful right out of the refrigerator, cold, or heated up a bit in a toaster oven. I think my recent love for pie was just a gateway into my true love for tarts!
Onion Cauliflower Tart
Makes one 10-11″ tart
- 1 1/4 cups AP flour
- 1 Tbsp plus 2 tsp corn starch
- 1/4 tsp salt
- pinch of pepper
- 6 Tbsp butter, cold
- 1 egg
- one small head of cauliflower, cut into florets
- 3 Tbsp olive oil, divided
- 1 large onion, thinly sliced
- 1 – 2 Tbsp dijon mustard
- 2 eggs
- 8 oz. cream cheese, softened
- 1/2 cup cream
- salt and pepper
- 1 cup grated or diced swiss, gruyére or comté
- 1/3 cup parmesan cheese
First make your tart dough, I made mine in my kitchenaid, but you can make it by hand as well. Combine the flour, cornstarch, salt, pepper and butter in a bowl. Mix with a paddle attachment on low, or using your hands, until only little chunks of butter remain.
Then add the egg and mix on low, or stir, just until a ball forms. Pat the ball into a disk, and wrap in plastic wrap. Store in the fridge while you work on the filling.
Preheat the oven to 425, coat the cauliflower with olive oil and spread the pieces out on a baking sheet. Bake for 15 minutes, then flip the pieces and bake for another 15. Allow them to cool. Sauté the onions in the rest of the olive oil, over medium heat until wilty and golden brown. Allow those to cool as well.
Lower the oven temperature to 350. And roll out your dough into a big circle, about 1/4″ inch thick. Press it into your tart mold and remove any excess from the edges. Then take a very close look for cracks! We aren’t pre-baking this shell, so any holes or cracks with probably have melty cheese flowing out of them. Take extra dough and press it into any spots that look even slightly suspicious… no one will see the inside of your tart, so make it as ugly as you like!
You could just go take a nap while it cools, that would pass the time!