CAULIFLOWER AND CARAMELIZED ONION TART
I wish I could say I just followed the SK recipe, but alas I was lacking some key ingredients (mascarpone, cream) and didn’t want to wait, so I marched on without and used the recipe for inspiration.
I used an oil crust recipe that works reliably for me for quiche – this one, but using twice the water and 2 tbsp of parmesan cheese mixed in with the flour (half was ww).
Cauliflower roasted “well”, onions caramelized on the stovetop. Then I veered off. I made 1/2 cup milk’s worth of bechamel in the pan in which I had caramelized the onions, added a pinch of herbes de provence, let that cool slightly and beat an egg into it as the “liquid” for my tart.
Dijon mustard spread over the par-baked crust, then a sprinkle of parmesan, the caramelized onions spread over that, then the cauliflower layered over that, greated cheddar scattered over, and the liquid poured over everything.
It baked for 15 mins at 250 to set, then 5 mins at 450 to brown.
I’ve made this before, and the combination of cauliflower, caramelized onions, and cheese is hard not to love!
